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Tonno & Tomato Linguine with sweet onion and arugula ~ a delicious, quick and nutritious recipe from the new cookbook ‘Back Pocket Pasta’ by Colu Henry.
My cookbook collection has a shiny new addition this week. When I first read about Back Pocket Pasta ~ Inspired Dinners to Cook on the Fly ~ I knew I’d have to explore these simple and delicious pasta dishes. “Simple yet sophisticated pasta dishes that come together in the same about of time it takes to boil the water.” Quick, delicious, simple and easy – what more could I possibly want in a recipe? I have tons of baking cookbooks and several with ice cream and desserts, but this is the first one dedicated solely to humble, delicious pasta.
There are many recipes I want to try, but for our first I picked this tasty dish made with ripe tomatoes, sweet onion, great quality oil-packed tuna, wine and arugula. We often eat arugula in salads but not sautéed like in this delicious recipe. The peppery taste of arugula is terrific combined with the light sauce made with fresh, vine ripened tomatoes.
The oil-packed Italian tonno (tuna) is phenomenal in this dish while providing a little protein too.
I would have never thought to add tuna to a pasta dish like this, but I love the simplicity of the flavors. With a sprinkle of crushed red pepper and a splash of dry white wine, dinner is done in a flash!
Put the pot of water on to boil when you get started making this dish – it will all be done before you know it!
Don’t forget to PIN for later!
Tonno & Tomato Linguine with sweet onion & arugula
- 1 tablespoon kosher salt
- ½ large sweet onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 3 medium tomatoes, chopped
- ¾ pound linguine
- 1 6-ounce jar oil-packed Italian tuna, drained and flaked (Tonnino brand if you can find it)
- ½ cup dry white wine
- fresh ground black pepper
- 5 ounces baby arugula
- ¼ cup chopped Italian parsley, plus more for garnish
- Bring a large pot of water to a boil. Add 1 tablespoon of salt and return to a rolling boil
- While the water is heating, prepare the sauce. IN a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and crushed red pepper and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and cook until they are soft, about 5 minutes.
- At this point, add the linguine to the boiling water and cook until al dente, per the package directions.
- Meanwhile, add the tuna to the sauce and gently cook for 3 more minutes. Pour in the wine and bring the sauce to a simmer. Cook until the mixture reduces by half, about 3 minutes. Season with black pepper and a little salt.
- Once the linguine is ready, increase the heat under the sauce to medium-high and scoop the pasta directly into the skillet, using tongs. (Do not drain the pasta) Toss the linguine in the sauce to coat. Add the arugula and ½ cup of pasta water. Toss together for about 1 minute or until the arugula wilts. Add the parsley to the pasta and toss again. Add an additional ¼ cup of pasta water if needed to loosen up the sauce.
- Check the seasoning and serve immediately garnished with additional chopped parsley, a sprinkle of crushed red pepper, fresh ground black pepper and lemon wedges.
- Recipe adapted from Back Pocket Pasta by Colu Henry
I was not compensated for featuring this cookbook. All opinions are my own and I just wanted to share it with you!
If you’re interested in reading more about the cookbook ~ Back Pocket Pasta ~ please click on the photo below:
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We love a quick and simple pasta dish from time to time, and especially savor that special, something different from everyday marinara. This 20-Minute Cherry Tomato and Basil Angel Hair Pasta ~ from Oh Sweet Basil ~ sounds like a perfect weeknight dinner to me! Easy Parmesan Buttered Noodles ~ from FoodieCrush looks absolutely wonderful too as well as this Spaghetti with Tuna, Lemon and Dill ~ from The View from Great Island. If you love a good one-pot pasta, try our Bucatini Puttanesca ~ Spicy One-Pot Pasta for a quick, full flavored weekend night meatless meal.
Finally, I hope you enjoyed a glorious, beautiful spring weekend! Maybe you’re basking in the sun on a beautiful sandy beach, or cruising to the Bahamas for spring break, and if you are, we’re so jealous! Enjoy your week and thanks so much for stopping by!