You are not logged in. | Log In

Museumgrl

Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Orrechiette with Tuna and Arugula by

Source: Rachel Ray Everyday

Can also take baguette or ciabiatta loaf, brush with mixture of olive oil, garlic, salt and pepper and quickly broil to lightly brown. Allow to cool a bit, then cut into croutons. Also, rather than using cooking liquid, reduce reserved liquid to 1 cup and supplement with extra virgin olive oil when mixing pasta with other ingrediants. Serve with fresh mozzarella, tomatoes, and basil salad with some marinated green olives on the side.

Ingredients

1 lb oriechette
1/4 olive oil
1 3" baguette, cut into small cubes, all crumbs reserved*
salt and pepper
2 cloves garlic, chopped
2 bunches arugula, coarsely chopped
two 6 oz. cans of tuna in oil, drained and flaked
1 lemon, juiced
1/2 cup grated pecorina romano or parmesan cheese

Instructions

Cook pasta in salted water, reserving two cups of cooking liquid. Heat 2 tablespoons oil over medium heat and saute bread until golden and crusty, about 3 minutes. Season with salt and pepper and set aside. Heat 2 tablespoons oils in same pan, add garlic and cook until just golden, add arugula then pour in 1 1/2 cups of reserved cooking water. Cook, stirring until greens are wilted, about 3 minutes. Add the pasta, tuna, lemon juice, and remaining 1/2 cup water. Add the cheese, and season with salt and pepper to taste. Toss in reserved croutons and use them for the garnish.

Servings: 4

Back to Top