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
If you love arugula like I do, you have to try this Arugula Salad with Pears and Prosciutto.
Tuna, Chile, Arugula and Lemon
Ingredients
- 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
Instructions
- 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.
Nutrition
Laura @MotherWouldKnow says
March 30, 2016 at 4:15 pmI have a similar recipe and love it! The canned tuna sounds weird as a pasta sauce but it works really well.
Julie at Hostess At Heart says
March 30, 2016 at 9:13 amWhat a beautifully simple dish! I love pasta like this and it reminds me of Italy.
Laura @MotherWouldKnow says
February 19, 2015 at 10:26 pmI make a very similar dish, given to me by a dear friend whose sister used to make it. Although it is super easy and great for weeknights, it has a certain elegance. Maybe I’m just an incurable romantic, but when I eat it I think that if I close my eyes, and take a gulp of Chianti, I can almost imagine being in an Italian farmhouse for dinner.
Susan@LunaCafe says
February 19, 2015 at 2:05 pmSimple and very delicious I’m sure. Great way to use canned tuna without loading it with mayo or cheese. On the dinner roster for this week.
kristy @ the wicked noodle says
February 19, 2015 at 12:34 pmWhat an absolutely gorgeous pasta dish! I love the flavors here: tuna with a bit of spice, citrus and the slightly bitter arugula sound heavenly together!
Susan says
February 19, 2015 at 11:36 amArugula is one of my favorite greens. What a great idea for using it in a recipe!
Marye says
February 19, 2015 at 8:53 amSimple, straightforward dishes like this are my favorite. This looks amazing – I’d probably got with 3 chiles, though. I am a chile addict. 🙂
Angela {mind-over-batter.com} says
February 19, 2015 at 7:01 amSuch a great dish!! Some nights I’m just too tired too cook, yet still… Almost an hour goes by and I’m slaving over my stove. Love this flavor packed easy meal. Slave no more!!
Jameson Fink says
January 12, 2015 at 1:40 pmI wish we would start calling arugula “rocket” here in the States. it’s much cooler.
Pam Greer says
January 12, 2015 at 1:48 pmI know! Right!
Lauren @ Healthy Delicious says
January 12, 2015 at 1:30 pmLove this – I’m putting it on my list for next week. It looks so easy for a weeknight and I can imagine how lovely the tuna + red pepper + lemon is together.
Pam Greer says
January 12, 2015 at 1:49 pmIt really is so good together!
Alisa @ Go Dairy Free says
January 12, 2015 at 11:40 amGorgeous Pam! I think this one might have to go in our lunch rotation!
Pam Greer says
January 12, 2015 at 12:28 pmIt should! It’s so easy and so good!
a good yarn says
May 24, 2014 at 10:25 pmThis is closer to my version except I leave out the chilli and replace the arugula with flat leaf parsley.
Amy says
March 23, 2014 at 12:38 amOh my gosh, I want this so badly.
Sippity Sup says
March 18, 2014 at 6:44 pmI’ve made similar recipes before and let me just say good canned tuna fish id worth every penny. GREG
Catherine says
March 18, 2014 at 1:20 amYum!
xo Catherine
~~louise~~ says
March 18, 2014 at 12:42 amThis is a Happy dish, Pam. Quick, easy and oh so full of flavor! I still keep hoping more people are sitting down to dinner than what the statistics claim:) Fingers crossed…Thanks for sharing, Pam…
Roz Corieri Paige says
March 17, 2014 at 7:44 pmWonderful combo of flavors and so perfect for upcoming spring meals! Pinning on my pasta board!
Marjie says
March 17, 2014 at 7:14 pmIt looks really pretty, and sounds good. My son Ryan told me this weekend that any dinner I serve – even plain old spaghetti and meatballs – would be considered “formal dinner” by virtually everyone he knows, because most families do not sit down together and chat over dinner. Sometimes the parents eat together, sometimes everyone just nukes whatever they can find. Sad, isn’t it?
Pam says
March 17, 2014 at 3:35 pmQuick, simple, delicious. My kind of food!
Joanne says
March 17, 2014 at 10:32 amAll those capers make me so happy! As do the rest of the ingredients…but I’m especially a sucker for capers.