Linguine and Tuna With Spicy Orange Sauce
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- kosher salt
- 8 ounces dried whole-wheat linguine or 8 ounces spaghetti
- 1 leaf from 1 bunch watercress (may substitute baby spinach)
- 2 (5 ounce) cans tuna packed in oil
- 2 -3 navel oranges
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons dijon-style mustard
- 3⁄4 teaspoon crushed red pepper flakes
directions
- Bring a large pot of water to a boil over high heat. Add a generous pinch of salt and the pasta; cook according to the package directions. Drain, reserving 1 cup of the cooking water.
- Rinse and dry the watercress; you should have at least 1 1/4 cups. Drain and discard the oil from the tuna.
- Finely grate the zest of 1/2 to 1 orange to yield 1 1/2 to 2 teaspoons, letting it fall into a large serving bowl. Cut that orange and the other(s) in half; squeeze them to yield 3/4 cup of juice; add 1/2 cup to the bowl, along with the olive oil, vinegar, mustard and crushed red pepper flakes, whisking to combine.
- Add the watercress and the drained pasta, tossing to combine and coat evenly. Taste, and add some or all of the remaining orange juice, as needed; if the orange flavor is too prominent, use some of the reserved pasta cooking water to dilute the sauce.
- Scatter the drained tuna over the pasta. Sprinkle with a small pinch of crushed red pepper flakes, if desired. Serve right away.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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