Spring is here (maybe not everywhere, but it should be) and orecchiette pasta with tuna fit the bill beautifully. Super delicious, super easy, and you get to use one of my favorite kitchen utensils – the zester.
1 pound orecchiette pasta (little ear shape)
1/3 cup extra virgin olive oil
4 large cloves garlic, minced
2 - 6 ounce cans albacore tuna, drained
1/2 - 1 teaspoon red pepper flakes
1 bunch arugula
Zest of 1 lemon
Kosher salt & fresh ground pepper
- Cook pasta according to package directions.
- Heat olive oil in large skillet, over medium heat, and add garlic - heat but don't let it brown. Add tuna and red pepper to garlic and oil, stir well and heat through. Put arugula on top of garlic and oil.
- Drain pasta and add to arugula pan - mix well until arugula wilts.
- Add lemon zest and season with salt and pepper - mix well and serve.