This Pasta with Tuna, Chile, Arugula and Lemon is so easy, you don’t even have to cook the sauce! Post may contain affiliate links.
Pasta with Tuna, Chile, Arugula and Lemon
I know that with today’s busy schedules it is difficult to find time to make dinner. I get it. But I also think that there are a lot of people who assume they don’t have time to make dinner, that making dinner must always take a lot of time. Time, which they don’t have. What they don’t realize is that with a few simple ingredients, it is possible to really have dinner on the the table in 30 minutes.
This recipe is from Fresh and Light from Donna Hay is a perfect fast meal. She calls it, Tuna, Chilli, Rocket and Lemon – but I know rocket as arugula, so that’s what I’m calling it. This is a fabulous no-cook pasta sauce. So full of flavor! The red chile adds a bit of heat which pairs nicely with the bitterness from the arugula. The capers add a tart saltiness and the lemon comes along and brightens everything, seemingly making everything taste more like itself. The recipe originally served two, but I wisely doubled this, knowing we would want it again.
If you love arugula like I do, you have to try this Arugula Salad with Pears and Prosciutto.
Tuna, Chile, Arugula and Lemon
- 12 oz tuna canned, drained
- 2 long red chiles chopped
- 5 oz baby arugula
- 1 lemon juiced
- 2 tablespoons olive oil
- 4 tablespoons capers rinsed
- 1 pound spaghetti
- Cook pasta in boiling salted water according to directions.
- While pasta is cooking place the tuna, the chiles and the capers in a large bowl. Top with the arugula (I place the arugula on top so that it has instant contact with the hot pasta.
- Drain the pasta and add to the large bowl with the other ingredients, begin tossing to start wilting the arugula. Add the lemon juice, olive oil and salt and pepper to taste and toss to combine.