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Orecchiette With Tuna and Arugula

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“Rachael Ray. What a great summer dinner this is going to be!”

Ingredients Nutrition


  1. In large pot of boiling, salted water, cook the pasta until al dente.
  2. Drain, reserving 2 cups cooking water. Return the pasta to the pot to keep warm.
  3. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the bread cubes and cook, tossing occasionally, until golden and crusty, about 3 minutes.
  4. Season lightly with salt and pepper. Transfer to a plate and set aside.
  5. In the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat.
  6. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Stir in the arugula, then pour in 1 1/2 cups of the reserved pasta cooking water.
  7. Cook, stirring occasionally, until the greens are wilted, about 3 minutes.
  8. Add the pasta, tuna, lemon juice and remaining 1/2 cup cooking water and toss until heated through. Add the cheese, season to taste with salt and pepper and toss again. Top each serving with the reserved croutons.

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