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🥗 Tuna Pasta all’arrabbiata with Arugula Caprese Salad

638 kcal · 30 min · 4 servings

Ingredients

• Cherry tomatoes 500 g
• Mozzarella 1 pc.
• Balsamic vinegar, light 1 tbsp
• Honey 1 tsp
• Olive oil 4 tbsp
• Salt pinch
• Pepper, black ground pinch
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• Arugula 75 g
• Chili, ground pinch
• Sugar pinch
• Spaghetti 500 g
• Tuna in its own juice 200 g

Instructions

1. 1. Wash the tomatoes thoroughly and cut into quarters. Tear the mozzarella into coarse pieces. In a bowl, mix half of the tomatoes and the mozzarella with balsamic vinegar, honey, and 2 tbsp olive oil, season with salt and pepper, and set aside.
2. 2. Cut the onions in half, peel, and dice finely. Peel the garlic and chop coarsely. Wash the arugula and let it drain.
3. 3. Heat 2 tbsp olive oil in a pan over medium heat and sweat the onions, garlic, and the remaining tomato quarters for about 5–7 minutes, stirring occasionally, until they are lightly browned. Season with salt, chili, and sugar.
4. 4. Bring about 5 liters of salted water to a boil in a large pot. Cook the spaghetti in the boiling salted water for approx. 9 minutes until al dente. Then drain the spaghetti in a sieve, reserving about 1 cup of the cooking water.
5. 5. Add the drained spaghetti and the tuna to the sauce and remove the pan from the heat. Stir in a little of the cooking water to loosen. Finally, fold in about one third of the arugula, mix everything gently, and season with salt and pepper.
6. 6. Mix the remaining arugula with the mozzarella and tomatoes. Plate the tuna pasta all'arrabbiata and the arugula-caprese salad and serve. Enjoy your meal!

Nutrition per serving

• kcal: 638
• Protein: 32 g · Fett/Fat: 20 g · Carbs: 85 g