Spicy Chili Tuna and Arugula Pasta

 

Another favorite of mine, this recipe is as tasty as it is easy and fast.  Coming together in about 20 minutes (thanks to all the easy ingredients and fast-cooking angel hair pasta!) this is a perfect, last second oh-no-what-should-I-make-for-dinner dinner.  Which is exactly what happened to me earlier today when I wondered how on earth I could have just shopped at Trader Joe's the day before and not have a single clue or plan for what dinner would be the next day (woops).  I suddenly remembered I had impulsively grabbed grape tomatoes and a bag of arugula -no doubt thinking I'd make this recipe at some point.  Quickly forgotten, of course.

At any rate, this dish goes on my list of quick "lifesaver" recipes, not to mention a perfect choice for impending warmer weather.

SPICY CHILI TUNA AND ARUGULA PASTA

serves 4-6

INGREDIENTS:

• 1 lb. angel hair pasta
• 4 tablespoons extra virgin olive oil
• 6 garlic cloves, minced
• 1 tablespoon capers
• ½ teaspoon red pepper flakes (more, if you like)
• 2 5 or 6 oz cans of Albacore tuna in olive oil
• 1 lemon, zested and juiced
• 1 cup grape or cherry tomatoes, quartered
• Kosher salt and freshly ground black pepper to taste
• ½ lb. baby arugula

DIRECTIONS:

1.  In a large pot, boil water for the pasta and cook until al dente (only takes a few minutes for angel hair).  Reserve a cup or so of pasta water.
2. Meanwhile, heat a large skillet over medium heat and add the olive oil, garlic, red pepper flakes and capers.  Cook for about a minute and then add the tuna and stir.  Add ½ cup of the pasta water to make a sauce.  Add more if desired.  Season with salt and pepper to taste, and add the lemon zest and juice.
3. Add cooked pasta and the tomatoes and toss to evenly combine all ingredients.  Add the arugula until wilted.  Add more salt and pepper, if needed.  Serve and enjoy!

Recipe credit goes to What's Gaby Cooking