Orecchiette with Tuna and Arugula Caroline Campion   From Every Day with Rachael Ray June-July 2007 FOUR SERVINGS Prep Time: 10 min Cook Time: 30 min 1 pound orecchiette pasta 1/4 cup extra-virgin olive oil One 3-inch chunk Italian bread or baguette, cut into small cubes Salt and pepper 2 cloves garlic, finely chopped 2 bunches arugula, coarsely chopped Two 6-ounce cans 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.

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