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Tuna Arugula Pasta

  • Total Time: 20 minutes
  • Yield: 4 1x


  • 1/2 pound (about half of an average box) of spaghetti
  • 4 large garlic cloves, minced
  • 6 tablespoons of olive oil
  • 12 cherry tomatoes, quartered
  • 3 ounces (34 large handfuls) of fresh arugula
  • 3 cans (~15-18 ounces) of tuna in oil
  • Juice of 2 lemons
  • Parmesan, to serve
  • Parsley, to serve


  1. Cook the spaghetti in a large pan of salted water according to directions.
  2. While the pasta cooks, saute the garlic and ~1/3 of the cherry tomatoes in all of the oil in a large pan over medium heat until the garlic is lightly golden. Take off of heat.
  3. Once the pasta is done, drain it well and add it into the pan with the garlic mixture. Add in the arugula, tuna, and remaining tomatoes. Stir well.
  4. Put the pan on low heat for a few minutes while you continue to stir making sure that all of the pasta is coated well in the olive oil.
  5. Take off of heat. Add in the lemon juice and some parmesan and stir well.
  6. Serve with fresh parsley and extra parmesan. ENJOY!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes