Blond Puttanesca from NYT Cooking

This is another very tasty New York Times Cooking recipe, which I have successfully added to my repertoire. Unfortunately, I forgot to take a photo of the end product, but it basically looks like linguine with some green bits added in. Mostly blond, as its name implies.  

Ingredients:

• 12 ounces linguine
• 3 Tablespoons olive oil
• 3 cloves of garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 10 anchovies, roughly chopped
• 3 tablespoons capers
• 5 ounces baby arugula
• 6-7 ounces of canned tuna, drained and flaked
• 1/4 cup of chopped fresh Italian parsley
• pasta water

Methods:
Cook the linguine in a large pot of salted water as per the package instructions. While the pasta cooks, add the garlic and pepper flakes to the olive oil in a large skillet and cook for about a minute over medium-low heat. Add the anchovies and capers and cook for another minute or two. Turn the heat to medium. Stir a ladle of pasta water into the mixture and simmer for a minute or two. Add in the arugula with another ladle of pasta water and when the arugula is wilted, add the pasta. Then stir in the tuna to warm it through. After about a minute, add another ladle of pasta water to loosen the sauce. Sprinkle parsley over the pasta and season it with salt and pepper. Serve it with flaky salt and a lemon wedge on the side.