Dinner Tonight: Pasta with Tuna, Arugula, and Chili
For a dish dangerously close to tuna casserole, this recipe came out pretty posh. Not that I have anything against tuna casserole—I remember it fondly from childhood—but it turns out the basic combination of canned tuna and noodles can be elevated.
For a dish dangerously close to tuna casserole, this recipe came out pretty posh. Not that I have anything against tuna casserole—I remember it fondly from childhood—but it turns out the basic combination of canned tuna and noodles can be elevated.
- Carbohydrate 3.568327688125 g
- Cholesterol 0 mg
- Fat 6.83921370525 g
- Fiber 0.993684751007261 g
- Protein 1.67596039325 g
- Saturated Fat 0.942047179775 g
- Serving Size 1 1 Serving (186g)
- Sodium 53.7955424875 mg
- Sugar 2.57464293711774 g
- Trans Fat 0.295996035275 g
- Calories 77 calories
Step-by-step
- Bring a pot of salty water to boil and cook the pasta until al dente. Reserve some cooking water before draining.
- In the meantime, heat a large skillet over medium heat and add the olive oil, garlic, and red pepper flakes. Cook until the garlic is fragrant, a couple minutes, then add the tuna and shred into flakes.
- Add a splash of the pasta cooking water to create a sauce. Season to taste with salt, pepper, and the lemon juice.
- Add the cooked pasta along with the contents of the skillet back into the pasta pot. Toss well to combine.
- Add the arugula and continue tossing, allowing it to wilt, moistening with pasta water or olive oil as needed.
- Serve immediately.
Dinner Tonight: A Quick and Elegant Pasta Dish
As a busy working mom, I’m always on the lookout for quick, healthy, and delicious meals that don't require hours in the kitchen. This pasta with tuna, arugula, and chili recipe has become a staple in our household. It's surprisingly elegant, yet incredibly easy to prepare, even on a weeknight when time is precious. The combination of the salty tuna, peppery arugula, and a hint of chili offers a delightful flavor profile that satisfies my family's cravings without being overly heavy.
What I love most about this recipe is its versatility. You can easily adjust the ingredients based on your preferences and what you have on hand. Sometimes, I add a sprinkle of Parmesan cheese for extra richness, or I swap the linguine for another type of pasta like farfalle or rotini. The arugula adds a beautiful peppery bite and a vibrant green color to the dish, which makes it feel a little more sophisticated than your average tuna pasta. The chili flakes add just the right amount of heat – feel free to add more or less depending on your spice tolerance.
This recipe is a testament to how simple ingredients can create a truly satisfying and memorable meal. It’s quick enough for a weeknight dinner, yet flavorful enough to impress guests. The preparation time is minimal, and the cleanup is a breeze. I often make a double batch on busy Sundays and enjoy leftovers for lunch during the week. It's perfect for meal prepping, as the flavors meld beautifully when reheated.
Beyond its practicality, this pasta dish represents a connection to simpler times. It reminds me of my grandmother's tuna noodle casseroles, but with a modern, lighter twist. The bright, fresh arugula elevates the classic combination of tuna and pasta, making it feel less like a comfort food and more like a vibrant, healthy meal. It’s a dish that’s both nostalgic and innovative, a perfect balance between familiar comfort and exciting new flavors.
I encourage you to try this recipe and adapt it to your own tastes. Experiment with different herbs and spices, add some cherry tomatoes or sun-dried tomatoes for added sweetness, or use a different type of pasta. The beauty of this dish lies in its adaptability. Whether you're a seasoned cook or a kitchen novice, this recipe is sure to become a new favorite. It’s a quick weeknight dinner that tastes like you spent hours creating it – a true win-win!
Ingredients you'll need:
- Kosher salt
- Extra virgin olive oil
- Juice of 1/2 lemon
- Garlic cloves (peeled and minced)
- Dried spaghetti or linguine
- Hot red pepper flakes
- Canned tuna in olive oil (drained)
- Baby arugula
Tips for success:
- Use good quality tuna packed in olive oil for the best flavor.
- Don't overcook the pasta; it should be al dente.
- Taste and adjust the seasoning as needed. Some people prefer a more generous amount of chili flakes.
- Add a sprinkle of Parmesan cheese for an extra layer of flavor.
- Serve immediately for the best results. The arugula wilts quickly.
Enjoy your delicious and easy dinner!
