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Best use of canned tuna ever! I first read about this classic Italian recipe years ago in the San Francisco Chronicle, and it has since become one of my favorite quick and easy go-to dinners.
All you need is canned tuna (packed in olive oil), garlic, olive oil, chili pepper flakes, baby arugula, and pasta.
You make a simple sauce with with olive oil, garlic, chili flakes, and tuna, and then toss it with the hot cooked pasta and greens. The arugula will wilt in the heat of the pasta.
If you don’t have arugula, you can substitute fresh baby spinach to a similar effect. So easy! You can have dinner ready in just a minute longer than it takes to make the pasta.
Pasta with Tuna and Arugula Recipe
While you are heating the pasta water, prep the ingredients.
This recipe requires tuna canned in olive oil. Tuna canned in water just doesn't work well with this recipe. If water canned tuna is your only option, drain it, and soak it in half a cup of good quality olive oil for an hour first.
Ingredients
- 3/4 pound (12 ounces) dried fettuccine, spaghetti or linguine
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon hot red pepper flakes (more to taste)
- 2 6-ounce cans tuna packed in olive oil, drained
- Salt
- 5 to 8 ounces baby arugula
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