Arugula Pasta with Tuna
French Baguette and Summer Tomatoes
Ingredients
- 1 (16-oz) pkg spaghetti, broken
- ⅓ cup olive oil
- ½ cup pine nuts
- 1 Tbsp minced garlic
- ¾ tsp kosher salt
- ½ tsp crushed red pepper
- 1 (5-oz) pkg baby arugula
- 1 lemon, halved
- 2 (12-oz) cans albacore tuna in water, drained and chunked into large pieces
- 1½ cups shredded Parmesan cheese
Instructions
- Cook pasta according to package directions; drain and return to pot, reserving ¼ cup pasta water.
- Meanwhile, bring oil, nuts, and garlic to a simmer in a small saucepan over medium-low heat; cook, stirring constantly, 2 to 3 minutes or until garlic and nuts are golden and fragrant. Remove from heat; stir in salt and red pepper.
- Add nutty oil, arugula, lemon juice, and reserved pasta water to pasta; toss. Gently stir in tuna. Sprinkle with cheese. Season with pepper to taste.
Side Dish Ingredients
- 1 French baguette
- 1 pint grape or cherry tomatoes
- 1 to 2 Tbsp olive oil
Side Dish Instructions
- Slice bread before serving.
- Toss tomatoes in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes. Season with salt and pepper to taste.
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