This evening I was in search for something to make and I found this gem of a recipe. So easy and quite tasty! You can change amounts as needed and arugula could easily be substituted for spinach if that’s what you have on hand. Enjoy!
- 3/4 pound (12 ounces) pasta of your choice (I used Trader Joes Brown Rice and Quinoa Fusilli Pasta)
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon hot red pepper flakes (more to taste)
- Tuna (2 6oz containers is recommended, but I used 3 2.6oz packets)
- Salt and pepper to taste
- 5 to 8 ounces baby arugula
1 Cook pasta: Bring a large pot of salted water (1 Tbsp salt for every 2 quarts of water) to a rolling boil. Add the pasta, return to a rolling boil, and boil uncovered until the pasta is al dente, cooked, but still a little firm to the bite.
2 Cook garlic and red pepper flakes in olive oil; add tuna, salt: While the pasta is cooking, heat the olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant. Add the tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.
3 Set aside a cup of pasta water: Just before the pasta is ready, set aside 1 cup of boiling water. You’ll need this to add back to the pasta dish to keep it from getting too dry.
4 Combine pasta with tuna mixture, arugula, and some pasta water: Drain the pasta and depending on the size of your pan, either add it to the skillet with the tuna, or return the pasta to the pasta pot and add the tuna mixture to the pasta.