California Almonds Recipe Tuna Linguine Copenhagen

BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)

Blond Puttanesca (Linguine With Tuna, Arugula and Capers) image

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

Ingredients

Kosher salt
12 ounces linguine
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes, plus more for serving if desired
10 anchovies, roughly chopped
3 tablespoons capers, rinsed well if salt-packed
5 ounces baby arugula or other young greens, such as pea shoots or kale
1 (6-ounce) jar oil-packed Italian tuna, drained and flaked
1/4 cup chopped Italian parsley, plus more for serving if desired
Black pepper
Flaky salt, for serving (optional)
Lemon wedges, for serving (optional)

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

LINGUINE WITH ITALIAN TUNA AND WHITE BEANS

Linguine with Italian Tuna and White Beans image

Provided by Georgia Downard

Categories Bean Pasta Dinner Lunch Seafood Tuna Healthy Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

8 ounces spinach linguine
8 ounces canned Italian tuna packed in oil
1/4 cup fresh lemon juice
2 large cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1 small red onion, thinly sliced
1/2 cup chopped Italian leaf parsley, plus whole leaves for garnish
1/2 thinly sliced lemon (optional)

Steps:

Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.

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