Blond Puttanesca (Linguine With Tuna, Arugula and Capers)
Updated Nov. 20, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 12ounces linguine
- 3tablespoons olive oil
- 3garlic cloves, thinly sliced
- ½teaspoon red-pepper flakes, plus more for serving if desired
- 10anchovies, roughly chopped
- 3tablespoons capers, rinsed well if salt-packed
- 5ounces baby arugula or other young greens, such as pea shoots or kale
- 1(6-ounce) jar oil-packed Italian tuna, drained and flaked
- ¼cup chopped Italian parsley, plus more for serving if desired
- Black pepper
- Flaky salt, for serving (optional)
- Lemon wedges, for serving (optional)
Nutritional analysis per serving (4 servings)
489 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 26 grams protein; 574 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1½ cups of the pasta cooking water.
- Step 2
While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
- Step 3
Turn heat to medium. Ladle a ½ cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional ½ cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional ¼ cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
- Step 4
Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.
Private Notes
Comments
Pet peeve: Pasta comes in 16 oz. boxes. But this recipe calls for 12 oz. of pasta. Pain in the next to either measure out 3/4 of the box contenets or adjust other ingedients upward. So I’m starting a grass-roots movement to advocate for pasta recipes based on 16 oz. of pasta. To the barricades!!
I made this with all the bells and whistles - green castelverano olives, panko with grated lemon rind, fresh cherry tomatoes, lemon wedges. Awesome!
THis was good and I'm going to try it again with a little tinkering. Between the anchovies and the capers, this ends up very salty. I'd go lighter on the salt in the pasta water than you would normally do.
I loved this. I did not add salt (other than a tiny tiny amount to the pasta water.) Thanks to others comments, I added the baby kale at the same time as the pasta. Very flavorful, just laden with umami! Wish I had had the time for panko with lemon zest, but will do that next time.
tips for serving: a dolop of fresh burratina/fior de latte fixed the saltiness, which was quite overpowering even after cutting the umami ingredients by half and washing the salt off the capers/oil off the anchovies. the arugula does wilt down quite a lot and clumped up to the point I picked it up in a "blob" and ran the knife through it it before reintroducing it. used fresh mint alongside the parsley, as well as crunchy lemony garlic bread crumbs finely ground (home made with stale bread) to round it out.
Always a hit! I normally dont keep anchovies, but add a handful of chopped green olives and a can of white beans.