Orecchiette With Tuna and Arugula

Ingredients

• 1 lb orecchiette
• 14 cup extra virgin olive oil
• 3 inches chunk Italian bread or 3 inches baguette
• cut into small cubes
• salt and pepper
• 2 garlic cloves
• finely chopped
• 2 bunches arugula
• coarsely chopped
• 2 (6 ounce) cans tuna in vegetable oil
• drained and flaked
• 1 lemon
• juice of
• 12 cup grated pecorino romano cheese or 12 cup parmesan cheese

Instructions

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