Ingredients
- 8 oz uncooked spaghetti
- 1 6 to 8 ounce can tuna in olive oil (use MSC certified), drained
- Zest and juice of 1 unwaxed lemon
- 1/2 clove garlic, peeled
- 3 scallions, thinly sliced
- 1/4 tsp crushed red pepper flakes, or to taste
- 1/2 tsp kosher salt or ¼ tsp table salt, or to taste
- 1 tbsp extra-virgin olive oil
- 1 cup packed arugula
Preparation
- Put a large pot of salted water on to boil for the pasta and, once boiling, add the spaghetti, cooking following the package instructions, though it’s best to check 2 minutes before it should be ready
- While that’s cooking, fork the drained tuna into a large bowl, and add the lemon zest and juice and grate in (or mince and add) the garlic
- Still using your fork, add and mix in the sliced scallions, then season to taste with the red pepper flakes and salt and, finally, add the extra-virgin olive oil, beating with your fork to combine
- Before draining the spaghetti, scoop out a little pasta-cooking liquid and reserve, then toss the drained pasta into the bowl of tuna, scallions, etc., and mix together really well, adding a spoonful or so of pasta-cooking water to bring some starchy creaminess to the sauce
- Add the arugula leaves and gently work them through the pasta before dividing it between two bowls
Credit: Nigella Lawson