This was a quick-to-make recipe from the San Francisco Chronicle — only modification was that we only used half the oil that the original called for. If you’re a fan of arugula, try this one out! The recipe below is scaled to serve two.

Linguine with Tuna, Arugula, and Hot Pepper
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1/2 lb linguine
1/8 c extra virgin olive oil
2 garlic cloves, minced
1 big pinch hot red pepper flakes
6 oz can tuna in olive oil, drained
Kosher salt
4-5 oz baby arugula

INSTRUCTIONS:

Bring a large pot of well-salted water to a boil over high heat. Add the linguine and boil until al dente.

While pasta cooks, heat olive oil, garlic and hot pepper flakes over moderately low heat until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt and add a few tablespoons of boiling water from the pasta pot to make the mixture moist and sauce-like. Keep warm over low heat.

Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Add arugula and contents of the skillet and toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.

Serves 2.