Best Tuna And Arugula Rocket Pasta Recipes

BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)

Blond Puttanesca (Linguine With Tuna, Arugula and Capers) image

Garlic, anchovies, capers and tuna come together in this briny, tomato-less take on the classic pasta puttanesca. The sauce is prepared while the pasta cooks, so you can get dinner on the table in no time. If you want to go the extra mile, roughly chopped green pitted olives would be a nice addition, as would topping the dish with toasted panko bread crumbs tossed with lemon zest. Go ahead, drink that glass of falanghina while you're cooking.

Provided by Colu Henry

Categories dinner, lunch, weekday, weeknight, pastas, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
12 ounces linguine
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes, plus more for serving if desired
10 anchovies, roughly chopped
3 tablespoons capers, rinsed well if salt-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
Black pepper
Flaky salt, for serving (optional)
Lemon wedges, 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.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams

TUNA AND ARUGULA (ROCKET) PASTA

Tuna and Arugula (Rocket) Pasta image

Make and share this Tuna and Arugula (Rocket) Pasta recipe from Food.com.

Provided by dale7793

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

400 g dry spiral shaped pasta
1 tablespoon olive oil
2 red onions, thinly sliced
2 garlic cloves, crushed
1/3 cup kalamata olive, pitted and quartered
1/3 cup sun-dried tomato pesto
1 tablespoon lemon juice
1 (425 g) can tuna in water, drained
80 g baby rocket

Steps:

Cook pasta until al dente, following packet directions and drain, but reserve 2 tablespoons of the cooking water.
Put the drained pasta and reserved water back into the cooking pot, away from the heat.
Heat oil in a large non-stick frying pan.
Add onions and garlic and cook gently until soft.
About 8 minutes.
Add onion mixture to the pasta pot along with the olives, pesto and lemon juice.
Toss over a low heat for a minute to heat gently.
Add tuna and rocket.
Keep tossing over the low heat until rocket wilts slightly.
Season with pepper if desired and serve.