Tonno & Tomato Linguine with sweet onion & arugula

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5 from 1 vote

Tonno & Tomato Linguine with sweet onion & arugula

A delicious, quick and nutritious recipe that comes together in minutes!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: pasta, tomato

Servings:

Calories: 415kcal

Author: Tricia

Ingredients

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

Instructions

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.

Notes

Recipe adapted from Back Pocket Pasta by Colu Henry

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition