Quick and Easy Pasta

By lihui

4 Person

25 Minutes

0 Calories

Quick, easy, and surprisingly delicious, pasta with wilted arugula and a sauce made of olive oil, garlic, red pepper flakes, and canned tuna. All you need is canned tuna (packed in olive oil), garlic, olive oil, chili pepper flakes, baby arugula, and pasta. This recipe requires tuna canned in olive oil. Tuna canned in water just doesn't work well with this recipe. If water canned tuna is your only option, drain it, and soak it in half a cup of good quality olive oil for an hour first.

Ingredients

6 oz. Baby arugula
Salt
2 cans Tuna packed in olive oil, drained
1/4 tsp. Hot red pepper flakes
2 cloves Garlic, minced
1/4 cup Olive oil
3/4 pound Dried fettuccine

Method

01

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.
02

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.
03

Add the tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.
04

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.
05

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.
06

Add the arugula and use tongs to toss together with the pasta and tuna. Add some of the hot reserved pasta water to help loosen the pasta.
07

The arugula will wilt as you toss the pasta and tuna with it. Add more pasta water as needed.

Related Tags

Quick and Easy Pasta

4.1

( By lihui )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

6 oz. Baby arugula

Salt

2 cans Tuna packed in olive oil, drained

1/4 tsp. Hot red pepper flakes

2 cloves Garlic, minced

1/4 cup Olive oil

3/4 pound Dried fettuccine

03 Method

Step 1

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.

Step 2

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.

Step 3

Add the tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.

Step 4

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.

Step 5

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.

Step 6

Add the arugula and use tongs to toss together with the pasta and tuna. Add some of the hot reserved pasta water to help loosen the pasta.

Step 7

The arugula will wilt as you toss the pasta and tuna with it. Add more pasta water as needed.

04 Author