We drive up to my family’s house in New Hampshire often for long weekends and my dad’s wife, Jennifer (an amazing cook), almost always makes us this pasta dish, originally from the New York Times, on Friday nights. I’m re-sharing it here because it has become one of my all-time favorite meals and I can’t let you go on for one more day without it!
Blonde Puttanesca Recipe: Originally from NY Times Cooking
Makes 4 servings
– 1 box linguini
– 3 tablespoons olive oil
– 2 garlic cloves, thinly sliced
– 3 tablespoons capers, drained
– 3/4 teaspoon red pepper flakes
– 6 anchovies, roughly chopped
– 5 oz box baby arugula
– Two 5-ounce cans yellow tuna in olive oil, drained
– 1/4 cup roughly chopped flat leaf parsley leaves
– Juice from 1/2 lemon
– Sea salt and black pepper to taste
– Parmesan cheese for sprinkling
- Bring a big pot of salted water to the boil and cook the linguini according to package instructions. Set aside 1 cup of the starchy cooking water.
- While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic slices and cook for 1 minute, stirring, until they become fragrant. Add the capers and red pepper flakes and continue to cook for another minute.
- Add the anchovies and cook for another 30 seconds, stirring to break down the fish.
- Spoon in 1/2 cup of the pasta water and let it simmer until it’s reduced by half.
- Add the arugula and one more 1/2 cup of pasta water. Reduce the heat to medium-low.
- Add the drained pasta to the wilted arugula and toss together to distribute the arugula and juices.
- Drain the tuna and add it to the pan along with the chopped parsley. Gently toss, and add salt and pepper as needed.
- Squeeze lemon juice on top and serve the pasta with Parmesan cheese for sprinkling.