I love pasta. It’s my go-to comfort food. Today was a long day so I wanted to whip up something that was fresh and easy. It also helps that it’s delicious. It’s a great dish for a spring day when you are dreaming of summer. In August, I’ll be going to Italy so this recipe is the stuff of dreams for me.

Ingredients (Serves 2-3, Cooking Time 15-20 minutes)

• 1/2 pound of Orecchiette pasta (De Cecco, please)
• 6.7oz jar of Tuna Ventresca
• 1 lemon (zest and juice)
• 1/2 cup of arugula (roughly chopped)
• 4 scallions (medium chopped)
• 1 clove garlic (minced)
• 1/4 cup of olive oil, plus 1 tablespoon
• 1/2 tablespoon garlic infused olive oil
• salt
• pepper
• 1 teaspoon red pepper flakes (optional)

Directions

Bring 4-quart pot of water to a boil. Add 2 teaspoons of salt and add pasta. Cook to al dente (11-13 minutes).

While pasta is cooking, add tuna, olive oil, garlic, lemon zest and juice, scallions, and red pepper flakes to a medium-sized mixing bowl. When pasta is finished cooking, take 2 ladlefuls of pasta water and add to mixing bowl. Drain the rest. In a new serving bowl, mix together cooked pasta, arugula, garlic infused olive oil, and the rest of the ingredients. Salt and pepper to taste.

I like to serve this dish with a quick and easy Caprese salad. Get a bowl and and layer basil leaves, sliced tomatoes, and sliced fresh mozzarella. Drizzle with olive oil and balsamic vinegar. (I’m currently obsessed with fig balsamic vinegar.) Sprinkle with sea salt and freshly ground pepper.