One of my favorite dishes on this site is the tuna, arugula, chili pepper, pasta recipe. So when I stumbled on another variation with similar core ingredients in Giulia Melucci’s I Loved, I Lost, I Made Spaghetti I had to try it. Score! If you like canned tuna and pasta, you must try this. I made one batch (serves two), ate half of it for lunch and the rest for dinner. If you don’t cook with wine, try substituting 1 teaspoon of lemon juice or white wine vinegar and 1/4 cup of water for the white wine the recipe calls for. Regarding tuna packed in water, I’ve tried it and believe me, it doesn’t work (dry, tastes bad). You need to use tuna packed in olive oil. Drizzle on a bit more olive oil over it all, then add the chopped parsley and a few grinds of black pepper to taste.
