1. Cook the pasta in a pan according to the instructions on the packaging.
  2. Fry the garlic in a sauté pan until golden brown and add the chilli.
  3. Add the chopped pieces of artichoke together with the capers (note; this can splash).
  4. Fry it gently.
  5. Then add the tuna, let it simmer for a few minutes.
  6. Then add the olives and pine nuts.
  7. Divide the rocket over the plates.
  8. Drain the pasta and serve it on the plates.
  9. Spread the artichoke-tuna mixture over it and sprinkle some grated pecorino over it.