Pasta with Tuna and Arugula

INGREDIENTS  

• 12 oz. linguine
• ½ cup extra virgin olive oil
• 4 cloves garlic, smashed
• ½ t. red pepper flakes
• 2 (6 oz.) cans tuna, drained
• ¼ cup fresh lemon juice
• 9 oz. baby arugula
• Salt and pepper to taste

DIRECTIONS  

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving ½ cup cooking liquid. Return pasta to pot.
2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed red pepper. Sauté 30 seconds. Add tuna; stir to heat through.
3. Add tuna mixture, lemon juice and arugula to pasta. Toss over low heat just until arugula wilts, about 2 minutes. Add reserved pasta cooking liquid to moisten. Season to taste with salt and pepper and serve.

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