Linguine with Tuna Arugula Anchovies and Capers

Have everything prep and ready to go as this comes together pretty quickly. I’m thinking you could use domestic tuna packed in oil to save a few dollars as tuna is not a major flavor component and melds with all the other flavors. I might consider 7 oz. of arugula if you want more flavor from it.

Just a touch of spice in the background from the pepper flakes and you really don’t want any more, you could use a few drops of Sriracha instead.

Drink a rich, crisp Spanish Vena Verde white with this dish   

Linguine with Tuna Arugula Anchovies and Capers

Servings: 4


  • 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 jar / oil-packed Italian tuna (6.7 ounces) 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)


  1. Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
  2. While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
  3. Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
  4. Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.