Lemony Tuna Pasta with Burst Tomatoes and Arugula
Ingredients
- 12 ouncespasta
- ·salt
- 2 cans (5 oz each)canned tuna (packed in water or oil)
- 1½ cupscherry tomatoes
- 3 clovesgarlic
- 1lemon
- ¼ teaspoonred pepper flakes
- 3 tablespoonsolive oil
- 2 cupsfresh arugula
- ½ cupparmesan cheese
- ·black pepper
Prep
- 01
Thinly slice 3 cloves garlic.
- 02
Zest and juice 1 lemon.
Method
- 01
Bring a large pot of salted water to a boil. Cook the pasta 1 minute shy of the package's al dente time; drain and set aside.
- 02
While the water heats, heat 3 tablespoons olive oil in a large skillet over medium-high. Add the sliced garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
- 03
Add the cherry tomatoes and cook, stirring occasionally, for 3 to 4 minutes until they begin to blister and burst.
- 04
Drain the tuna and add it to the skillet, breaking it into large, flaky chunks. Stir gently for 1 minute to warm through.
- 05
Add the cooked pasta to the skillet and toss to combine, about 1 minute. The residual heat will finish cooking the pasta and marry the flavors.
- 06
Squeeze the lemon juice over the pasta, add the arugula, and toss until the greens just begin to wilt, about 30 seconds. Season with salt and black pepper to taste.
- 07
Divide among bowls and top with shaved or grated parmesan. Serve immediately.
Spice Tips
For a spicier kick, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. Fresh chili flakes work beautifully here. If you like herbaceous heat, tear some fresh basil into the finished pasta just before serving.
If you prefer a creamier sauce, whisk 2 tablespoons of the pasta cooking water into the pan before adding the arugula. Swap the arugula for baby spinach if preferred.