1 8 pz package of gluten free spaghetti - I love quinoa based Andean Dream Brand
1 can of white albacore tuna in water (drained) - line caught is the best and healthiest
1/2 jar of Castlevetrano olives - pitted and sliced in half.
A few handfuls of arugula
A few squirts of olive oil
A few ounces of shaved pecorino - you could sub parmesan
Salt and pepper
Cook pasta according to box instructions. While pasta is cooking, throw tuna, arugula and olives
into a large pasta bowl. When pasta is fully cooked, drain, but leave about 1/4 cup of the pasta water. Toss pasta water and the pasta over it. Sprinkle with pecorino, toss with olive oil and salt and pepper.