BLOND PUTTANESCA (LINGUINE WITH TUNA ARUGULA AND CAPERS)

Blond Puttanesca (Linguine with Tuna Arugula and Capers) image

Categories Fish

Number Of Ingredients 10

12 ounces Linguine
3 tablespoons Olive oil
1/2 teaspoon Red-pepper flakes, plus more for serving desired
10 Anchovies, roughly chopped
3 tablespoons Capers, rinsed well if saltt-packed
5 ounces Baby arugula or other young greens, such as pea shoots or kale
1 6 ounce jar oil-packed italian tuna, drained and flaked
1/4 cup chopped italian parsley, plus more for serving if desired
1 Black pepper
1 Flaky salt, for serving (optional)

Steps:

Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.