Orecchiette With Tuna and Arugula |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rachael Ray. What a great summer dinner this is going to be! Ingredients:
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 |
Directions:
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.
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