Tuna olives pasta


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. 


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