Luscious Blond Puttanesca with Linguine, Tuna, and Arugula

1. Cook the Linguine

Begin by boiling a large pot of water with a generous pinch of kosher salt. Cook the linguine for about 7 minutes, until al dente. Before draining, save about 1.5 cups of the starchy pasta water for later use.

2. Saute Garlic and Pepper Flakes

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the thinly sliced garlic and red-pepper flakes and saute until the garlic is golden, about 1 minute.

3. Add Anchovies and Capers

To the skillet, add 10 roughly chopped anchovies and 3 tablespoons of capers. Cook for 1-2 minutes until the anchovies dissolve into the oil and the capers become crisp.

4. Create Sauce with Pasta Water and Arugula

Pour 0.5 cups of the reserved pasta water into the skillet and add 5 ounces of baby arugula. Cook for about 2 minutes until the sauce has thickened slightly and the arugula is wilted.

5. Combine Linguine and Tuna

Fold the cooked linguine into the sauce and then crumble in the drained Italian tuna. Warm through for about 1 minute without cooking further.

6. Finish with Parsley and Pepper

Toss in 0.25 cups of chopped Italian parsley and season with black pepper to taste. The dish is now ready to serve.