Blond Puttanesca (Linguine With Tuna, Arugula and Capers)

Ingredients

• Kosher salt
• 12 ounces linguine
• 3 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon red-pepper flakes, plus more for serving if desired
• 10 anchovies, roughly chopped
• 3 tablespoons capers, rinsed well if salt-packed
• 5 ounces baby arugula or other young greens, such as pea shoots or kale
• 1 6-ounce jar oil-packed Italian tuna, drained and flaked
• 1/4 cup chopped Italian parsley, plus more for serving if desired
• Black pepper
• Flaky salt, for serving (optional)
• Lemon wedges, for serving (optional)

Preparation

1. 1

   Boil a large pot of generously salted water and cook the linguine until slightly firmer than al dente, about 7 minutes. Reserve 1 1/2 cups of cooking water before draining.

2. 2

   Meanwhile, warm the olive oil in a large skillet over medium-low heat. Cook the garlic and red-pepper flakes until the garlic turns light gold, about 1 minute. Add the anchovies and capers and cook for 1 to 2 minutes, until the anchovies dissolve and the capers begin to brown.

3. 3

   Raise the heat to medium, add 1/2 cup of reserved pasta water and simmer for 2 to 3 minutes until reduced by half. Toss in the greens with another 1/2 cup of pasta water and cook until wilted. Increase the heat to medium-high, add the linguine and toss to coat. Gently toss in the tuna and warm through for about 1 minute. Add another 1/4 cup of pasta water, or more as needed, to loosen the sauce. Toss with the parsley and season with salt and pepper.

4. 4

   Divide among bowls and finish with flaky salt, lemon juice, extra parsley and red-pepper flakes, if desired.