Adapted by Jessica Gebhart, RDN, LD from a recipe by Colu Henry for NYT Cooking
Serves 5-6 Total Time 40 minutes
Ingredients:
- 16 oz linguine
- ¼ cup olive oil
- 4 cloves garlic, thinly sliced or minced
- ½ teaspoon crushed red pepper flakes
- 1 can (1.7 oz) of anchovies, drained and roughly chopped
- 1 can (6 oz dry weight) of green pitted olives (no pimento), roughly chopped
- 5 ounces arugula, roughly chopped
- 2 cans (5 oz) tuna packed in water
- ⅓ cup parsley, chopped
- Salt and Pepper to taste
- Parmesan cheese
- Lemon wedges
Directions:
- Bring a large pot of water with a tablespoon or two of salt to a boil. Add the pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 ½ cups of the pasta cooking water.
- While the pasta cooks, make the sauce. Heal olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes, Cook until the garlic is pale golden, about 1 minute. Add the anchovies and olives and cook until the anchovies dissolve mostly and the olive brown slightly, about 1 to 2 minutes.
- Turn the heat to medium. Ladle ½ cup of the reserved pasta cooking liquid into the skillet and bring the mixture to a simmer. Cook until the mixture is reduced by half, about 2-3 minutes. Add in the arugula and ladle in an additional ½ cup of pasta water. Toss together until the arugula is wilted.
- Increase the heat to medium-high and scoop the pasta directly into the skillet. Toss the pasta until well coated. Add the broken up tuna and toss with the pasta for another minute. If it looks dry add another ladle of water and toss. Sprinkle parsley over the pasta and toss again. Season to taste with salt and pepper.
- Serve in wide shallow bowls. Top with a little salt and pepper, parmesan, and a squeeze of lemon. Enjoy!