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Author Notes: I could eat pasta morning, noon, and night. But I'll admit that a diet of unfettered carbs just isn't healthy. Lucky for me, Mark Bittman wrote an article some time ago encouraging us to continue eating our pasta, but to shake it up: instead of preparing a lot of pasta with a little sauce, make a lot of vegetable-inclined sauce with a small amount of pasta. This changed my life. This is inspired by this concept -- it's a leafy green salad with pasta mixed in, along with tuna, olives, and tomatoes. I have a major weakness for good canned tuna and this is such a refreshing way to eat it. - student epicure
- quarter-sized round of angel hair pasta
- 2 generous handfuls arugula
- olive oil
- 1/2 teaspoon red chili flakes
- 2 anchovy fillets
- 1/4 cup pitted kalamata olives, chopped
- 1 can good quality Italian tuna packed in oil
- 4 campari tomatoes, chopped
- fresh lemon
- salt and fresh ground pepper
- First put medium pot of water on to boil. Follow cooking directions on package for al dente angel hair.
- Divide arugula between serving bowls/plates. Toss with good quality olive oil (~1 T per bowl), a little lemon juice, and salt and pepper. Set aside.
- As pasta cooks, in a small saute pan, heat about 1 T olive oil over medium heat. Add chili flakes and anchovy. As oil heats, use a wooden spoon or spatula to break up anchovy until it has "dissolved" into the oil. Add olives and stir briefly to coat. Add tuna and break up chunks into smaller pieces. Let cook, stirring occasionally, until heated through.
- By now the pasta should be fully cooked. Drain and return to pot. Pour in the tuna and another tablespoon of the good quality olive oil and toss. Taste and adjust seasoning with salt, pepper, and olive oil as necessary. Divide between bowls of arugula and serve immediately. Arugula will wilt a bit -- don't worry, that's what is supposed to happen!
- This recipe was entered in the contest for Your Best Canned Fish Recipe