INGREDIENTS
- 1 pound dried fettuccine, spaghetti or linguine (use gluten-free pasta for gluten-free version)
- 1/2 cup extra virgin olive oil
- 2 large garlic cloves, or more to taste, finely minced
- generous pinch hot red pepper flakes
- 2 6-ounce cans tuna packed in olive oil, drained
- salt
- 1/2 to 3/4 pound baby arugula
DIRECTION
- Boil the pasta according to the directions given at the back of the packet.
- While the pasta is being cooked, heat olive oil in a large skillet on medium-low heat.
- Add the garlic, hot pepper flakes and cook until garlic is aromatic and blistering.
- Add tuna to it and shred it into fine flakes with the help of a fork.
- Flavor with salt. Keep warm over low heat.
- Just before the pasta is ready, put aside 1 cup of boiling water.
- Drain the pasta and put it to the warm pot set over moderate heat.
- Depending on the magnitude of your pot and skillet, either add the arugula and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the arugula.
- Toss strongly with tongs, moistening with some of the kept back pasta water.
- The arugula will fade in the heat of the pasta.
- Separate among the warm bowls and serve instantly.
No comments:
Post a Comment