Method

• 1.
  Cook pasta in a saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup (125ml) cooking liquid.
• 2.
  When pasta is almost ready, heat 1 tbs oil in a large frypan over high heat. Carefully add one-third baby capers and fry for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towel.
• 3.
  Return frypan to medium heat and add remaining 1 tbs olive oil. Add the garlic and cook, stirring, for 2 minutes or until softened. Add the tuna, breaking it up with a wooden spoon.
• 4.
  Stir in the lemon juice and remaining capers. Season with black pepper. Add the pasta, reserved cooking liquid and rocket leaves, and toss to combine.
• 5.
  Serve orecchiette with fried capers, lemon zest and lemon wedges.