Orecchiette With Tuna And Arugula

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb orecchiette
• 1/4 cup extra virgin olive oil
• 3 inches chunk italian bread or 3 inches baguette, cut into small cubes
• salt and pepper
• 2 garlic cloves, finely chopped
• 2 bunches arugula, coarsely chopped
• 2 (6 ounce) cans tuna in vegetable oil, drained and flaked
• 1 lemon, juice of
• 1/2 cup grated pecorino romano cheese or 1/2 cup parmesan cheese

Recipe

• 1 in large pot of boiling, salted water, cook the pasta until al dente.
• 2 drain, reserving 2 cups cooking water. return the pasta to the pot to keep warm.
• 3 meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. add the bread cubes and cook, tossing occasionally, until golden and crusty, about 3 minutes.
• 4 season lightly with salt and pepper. transfer to a plate and set aside.
• 5 in the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat.
• 6 add the garlic and cook, stirring, until golden, 1 to 2 minutes. stir in the arugula, then pour in 1 1/2 cups of the reserved pasta cooking water.
• 7 cook, stirring occasionally, until the greens are wilted, about 3 minutes.
• 8 add the pasta, tuna, lemon juice and remaining 1/2 cup cooking water and toss until heated through. add the cheese, season to taste with salt and pepper and toss again. top each serving with the reserved croutons.