1 pound orecchiette pasta
1/4 cup extra-virgin olive oil
One 3-inch chunk Italian bread or baguette, cut into small cubes
Salt and pepper
2 cloves garlic, finely chopped
2 bunches arugula, coarsely chopped
Two 6-ounce cans tuna in oil, drained and flaked
Juice of 1 lemon
1/2 cup grated pecorino romano or parmesan cheese
1. In large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 2 cups cooking water. Return the pasta to the pot to keep warm.
2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the bread cubes and cook, tossing occasionally, until golden and crusty, about 3 minutes. Season lightly with salt and pepper. Transfer to a plate and set aside.
3. In the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Stir in the arugula, then pour in 1 1/2 cups of the reserved pasta cooking water. Cook, stirring occasionally, until the greens are wilted, about 3 minutes.
4. Add the pasta, tuna, lemon juice and remaining 1/2 cup cooking water and toss until heated through. Add the cheese, season to taste with salt and pepper and toss again. Top each serving with the reserved croutons.
Orecchiette with Tuna and Arugula
