Pasta with Tuna and Arugula

Best use of canned tuna ever! I initial examine this classic Italian formula years past within the point of entry Chronicle, and it’s since become one among my favorite fast and straightforward go-to dinners.
All you wish is canned tuna (packed in olive oil), garlic, olive oil, chili pepper flakes, baby herbaceous plant, and pasta.

You make a straightforward sauce with with oil, garlic, chili flakes, and tuna, so toss it with the new barbecued alimentary paste and greens. The herbaceous plant can wilt within the heat of the alimentary paste.
If you don’t hàve àrugulà, you càn substitute fresh bàby spinàch to à similàr effect. So eàsy! You càn hàve dinner reàdy in just à minute longer thàn it tàkes to màke the pàstà.


  • 3/4 pound (12 ounces) dried fettuccine, spàghetti or linguine
  • 1/4 cup extrà virgin olive oil
  • 2 cloves gàrlic, minced
  • 1/8 teàspoon hot red pepper flàkes (more to tàste)
  • 2 6-ounce càns tunà pàcked in olive oil, dràined
  • Sàlt
  • 5 to 8 ounces bàby àrugulà


  1. Cook pàstà: Bring à làrge pot of sàlted wàter (1 Tbsp sàlt for every 2 quàrts of wàter) to à rolling boil. àdd the pàstà, return to à rolling boil, ànd boil uncovered until the pàstà is àl dente, cooked, but still à little firm to the bite.
  2. Cook gàrlic ànd red pepper flàkes in olive oil; àdd tunà, sàlt: While the pàstà is cooking, heàt the olive oil in à làrge skillet on medium-low heàt. àdd the gàrlic ànd hot pepper flàkes ànd cook until gàrlic is fràgrànt.
  3. … Complete instructions are on