Ingredients

• 12 oz

  linguine

• 1/2 c

  olive oil

• 6

  garlic cloves, minced

• 1/2 tsp

  dried crushed red pepper (optional)

• 2

  12-ounce cans tuna packed in water, drained

• 1

  can green olives, or capers

• 8

  packets True Lemon

  32 Count100 Count500 CountAdd to Cart
• 4 c

  arugula

• Fresh parsley

  
  

Directions

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Return pasta to pot.
2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed red pepper (optional). Sautee for about 30 seconds. Add tuna and stir to heat through.
3. Add tuna mixture, True Lemon, green olives or capers, and arugula to pasta. Toss over low heat just until arugula wilts, about 2 minutes. Add reserved pasta cooking liquid to moisten.
4. Season to taste with salt and pepper and serve with fresh parsley.