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Linguini with Tonnato Sauce and Arugula


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!!


Palma, I can't get Arugula here. Would spinach be a suitable substitute, or would you recomend something else?


I think fresh baby spinach wold work!


I love anything with arugula, so I am going to try it soon!

It looks tasty, but I miss the veal!

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