This delicious pasta dish came from the August, 2009 issue of Gourmet .
I did a little tweaking of the recipe, so I'll share mine. (There's would be way too salty and runny for me)
6-8 oz of Italian tuna packed in olive oil
1/2 c. mayonnaise
1/4 c. extra virgin olive oil
4 flat anchovy fillets
3 T. fresh lemon juice
1 1/2 T. of capers
2-3 c. baby arugula
8 oz (half a pound) of linguini, cooked and drained
In a food processor, puree tuna in oil, mayo, capers, anchovies, olive oil, and lemon juice until smooth. Season with salt and pepper to taste. Cook and drain pasta. Toss with sauce and arugula. Top with grated cheese if desired. A new favorite!
Comments (5)
Looks great, Palma. I think it presents better with the arugula leaves whole rather than cut in half as I did.My arugula leaves looked different not rounded like yours. It's a good recipe plus fast and easy!!
Posted by Ida | August 12, 2009 5:11 AM
Posted on August 12, 2009 05:11
Palma, I can't get Arugula here. Would spinach be a suitable substitute, or would you recomend something else?
Posted by kendall | August 12, 2009 10:54 AM
Posted on August 12, 2009 10:54
Kendall,
I think fresh baby spinach wold work!
Posted by Palma | August 12, 2009 4:06 PM
Posted on August 12, 2009 16:06
I love anything with arugula, so I am going to try it soon!
Posted by nancyhol | August 15, 2009 5:38 PM
Posted on August 15, 2009 17:38
It looks tasty, but I miss the veal!
Posted by Judith in Umbria | August 18, 2009 12:25 AM
Posted on August 18, 2009 00:25