Linguine with Arugula, Tuna & Hot Pepper

4 Servings

INGREDIENTS:
1 pound dried linguine

1/2 cup extra virgin olive oil

2 large garlic cloves, finely minced

hot red pepper flakes

7 ounce can tuna in olive oil, drained

salt

3/4 pound baby arugula

COOK linguine al dente.

HEAT olive oil, garlic and hot pepper flakes over moderately low heat until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt and add a few tablespoons of boiling water from the pasta pot to make the mixture moist and sauce-like. Keep warm over low heat.

SET aside 1 cup of boiling water just before the pasta is ready. Drain pasta and return it to the warm pot set over moderate heat. Add arugula and contents of the skillet and toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Serve immediately.

Summer Pasta D'lite

2 Hrs 10 Min to prepare
10 Min to cook
Ready by 2 Hrs 20 Min

2 servings

INGREDIENTS
6 large black olives, chopped
3 tomatoes, chopped
1 (6 ounce) can tuna, drained
1/2 cucumber, chopped
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper to taste
4 ounces angel hair or favorite pasta


MIX olives, tomatoes, tuna, cucumber, onion, garlic, olive oil, salt and pepper. Stir well and chill in refrigerator for 2 hours.

COOK the pasta for 8 to 10 minutes or until al dente; drain and rinse with cold water until cool.

TOSS with tomato mixture, and serve.