BLOND PUTTANESCA
I'm not one for anchovies, but this recipe was quite good! Try this Blond Puttanesca from NYT Cooking!
Ingredients:
12 oz of linguine
3 tablespoons of olive oil
3 garlic cloves, thinly sliced
½ teaspoon of red pepper flakes
10 anchovies, roughly chopped
3 tablespoons capers, rinsed
5 oz baby arugula or kale (We had kale, which worked well)
1 six-ounce jar of olive oil-packed tuna (I used two 4.5 oz cans)
¼ cup chopped Italian parsley
Black pepper
Flaky salt for serving (Maldon sea salt flakes. Don't ask me why I have this, but it tasted good)
Lemon wedges for serving
Prep:
Bring a large pot of well-salted water to boil and cook the linguine until al dente. (You can cook first and set aside your pasta water to use as below. I timed everything so I could just pull out the pasta water while the pasta cooked)
While the pasta is cooking, make your sauce.
Heat the olive oil in a large, deep skillet over medium-low heat, then add your garlic and red pepper flakes.
Cook the garlic until golden, a few minutes.
Add the anchovies and capers. Cook until you can mash the anchovies apart, and the capers start to brown, 2 - 3 minutes.
Add ½ cup (about a ladleful) of the pasta water to the skillet, then turn the heat up to medium.
Cook until reduced by half.
Add in your arugula or kale, then add another ½ cup or ladleful of pasta water and cook until your greens have wilted.
Use tongs and add your al dente pasta to the skillet and toss well.
Add the tuna and toss again.
Add another ¼ cup of pasta water as needed, then sprinkle in the parsley and toss again.
Serve in bowls, sprinkle flaky salt over top, and squeeze some lemon juice over the pasta.
Delicious!