Orecchiette with Tuna and Arugula

June 2007
Orecchiette with Tuna and Arugula

by 2 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 10 mins

Cook: 30 mins

  • 1 pound orecchiette pasta
  • 1/4 cup extra-virgin olive oil
  • 1 3-inch chunk Italian bread or baguette, cut into small cubes
  • Salt and pepper
  • 2 cloves garlic, finely chopped
  • 2 bunches arugula, coarsely chopped
  • 2 6 ounce can  tuna in oil, drained and flaked
  • Juice of 1 lemon
  • 1/2 cup grated pecorino romano or parmesan cheese
  1. In large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 2 cups cooking water. Return the pasta to the pot to keep warm.
  2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the bread cubes and cook, tossing occasionally, until golden and crusty, about 3 minutes. Season lightly with salt and pepper. Transfer to a plate and set aside.
  3. In the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Stir in the arugula, then pour in 1 1/2 cups of the reserved pasta cooking water. Cook, stirring occasionally, until the greens are wilted, about 3 minutes.
  4. Add the pasta, tuna, lemon juice and remaining 1/2 cup cooking water and toss until heated through. Add the cheese, season to taste with salt and pepper and toss again. Top each serving with the reserved croutons.
Tip Extra! Extra!
  • Make a double or triple batch of croutons to keep on hand for salads, soups and snacking.