Pasta with tuna sauce and arugula

Name: pasta with tuna sauce and arugula
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g penne pasta; 400 g artichoke heart in tin; 370 g tuna pieces in olive oil can of 185 g; 225 g Napolean sauce with basil tray; 70 g arugula

Penne rigate with tuna sauce and arugula.

Ingredients

400 g penne pasta
400 g artichoke heart in tin
370 g tuna pieces in olive oil can of 185 g

225 g Napolean sauce with basil tray
70 g arugula

Directions

Cook the pasta al dente according to the instructions on the package.
Let the artichoke hearts drain and part in four.
Drain the tuna and crumble with a fork. Collect 1 tbsp oil per can.
Heat the oil in a wok or frying pan (from the can of tuna).
Stir fry the artichoke hearts about 2 min. Add the tuna and the pasta sauce. Heat the sauce gently for about 3 minutes.
Scoop the pasta through the sauce. Halve the arugula and mix through the pasta.