How much arugula do you need for this recipe depends on how dry or damp it is at the store. If it is perfectly dry, 1/2 pound will suffice. If it has been recently misted, it will be heavier from the water, so you will need about 3/4 pound. For a more healthful dish, substitute whole-wheat linguine.
1 pound dried linguine
1/2 cup extra virgin olive oil
2 large garlic cloves, or more to taste, finely minced
generous pinch hot red pepper flakes
7 ounce (200-milligram) can imported tuna in olive oil, drained
Kosher salt
1/2 to 3/4 pound baby arugula
Bring a large pot of well-salted water to a boil over high heat. Add the linguine and boil until al dente.
While pasta cooks, 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.
Just before the pasta is ready, set aside 1 cup of boiling water. 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. Divide among warm bowls and serve immediately.
Serves 4 – 6.
