I’m reposting this recipe from the archive because it’s a great Lenten dish, and if you haven’t yet tried it, I highly recommend it. Also, we celebrated mom’s birthday today and didn’t cook, went out instead. She’s 73! ~Elise
Canned tuna has never tasted this good. I came across this recipe on Sher’s What did you eat? blog, where she got it from the San Francisco Chronicle. You make a sauce for the pasta with tuna, olive oil, garlic, and chile pepper flakes. When the pasta is done mix it in with the sauce and add fresh arugula which will wilt with the heat of the sauce and pasta. If you don’t have arugula, you can probably substitute fresh spinach to a similar effect. Quick, easy, and surprisingly delicious.
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