BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)
Garlic, anchovies, capers and tuna come together in this briny, tomato-less take on the classic pasta puttanesca. The sauce is prepared while the pasta cooks, so you can get dinner on the table in no time. If you want to go the extra mile, roughly chopped green pitted olives would be a nice addition, as would topping the dish with toasted panko bread crumbs tossed with lemon zest. Go ahead, drink that glass of falanghina while you're cooking.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
- While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
- Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
- Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams
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Wasiu Oriyomi
[email protected]I'm allergic to tuna, so I'm going to have to find a substitute.
KEtema Mulugeta
[email protected]This recipe sounds a little too fishy for me. I think I'll pass.
wesley dennis
[email protected]I'm not sure about the combination of tuna and arugula, but I'm willing to give it a try.
Zara Mohsan
[email protected]This recipe looks delicious! I'm going to make it for my family this weekend.
Qais Ahmadi
[email protected]I'm always looking for new pasta recipes and this one definitely caught my eye. I love the combination of tuna, arugula, and capers. I can't wait to try it!
Faieka Petersen
[email protected]This is one of my favorite pasta recipes. It's so easy to make and always turns out delicious.
Masixole Kete
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the unique flavor combination and the dish was gone in minutes.
blake Coleman
[email protected]I followed the recipe exactly and the dish turned out perfectly. The sauce was flavorful and the pasta was cooked al dente. I would highly recommend this recipe to anyone looking for a delicious and easy pasta dish.
Lisha Omar
[email protected]This recipe is a great way to use up leftover tuna. It's also a quick and easy meal to make on a busy weeknight.
Alia Hamdi
[email protected]I'm not a huge fan of tuna, but this dish changed my mind. The tuna was cooked perfectly and the flavors all came together beautifully. I especially loved the addition of arugula and capers.
Tsitsi Mhizha
[email protected]This pasta dish was a hit with my family! The combination of tuna, arugula, capers, and olives created a flavorful and satisfying meal. The linguine cooked perfectly and held the sauce well. I will definitely be making this again.