Spicy Chili Tuna Pasta with Arugula
It’s almost Spring time and I for one, CANNOT WAIT. I’m patiently waiting for shorts and flip flops weather and in the meantime I’m eating this Spicy Chili Tuna Pasta with Arugula!
Servings: 6 servings
Ingredients
- 1 pound angel hair pasta
- 4 tablespoons olive oil
- 6 garlic cloves chopped
- 1 tablespoon capers
- ½ teaspoon red pepper flakes plus more to taste
- 2 6- oz cans Genova Albacore Tuna in Olive Oil in Easy Open Cans
- 1 lemon zested and juiced
- 1 cup cherry tomatoes quartered
- Kosher salt and freshly cracked black pepper to taste
- ½ pound baby arugula
Instructions
- Bring a pot of water to boil and cook the pasta until al dente. Reserve 1 cup of the cooking water before draining.
- In the meantime, heat a large skillet over medium heat and add the olive oil, garlic, red pepper flakes and capers. Cook until the garlic is fragrant, about 60 seconds, then add the tuna and stir to combine. Add a few tablespoons of the pasta cooking water to create a sauce, adding more as needed. Season to taste with salt, pepper, and the lemon zest and juice.
- Add the cooked pasta and cherry tomatoes. Toss well to combine. Add the arugula and continue tossing, allowing it to wilt, and seasoning with salt, pepper and additional red pepper flakes as needed. Serve immediately.
Notes
Get in the habit of saving some pasta water every single time. It's the best way to finish off your sauce.
Nutrition
Calories: 493kcal | Carbohydrates: 62g | Protein: 27g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 18mg | Sodium: 296mg | Potassium: 592mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1083IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 2mg