Linguine with tuna, arugula and capers (Blond puttanesca) [Colu Henry] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 83) by New York Times Cooking and Emily Weinstein

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pea shoots or kale for baby arugula.

  • kari500 on December 17, 2025

    Delicious. I used the full pound of linguine, and upped other ingredients accordingly. I added the arugula earlier than the recipe asks you to do, and was happy with it. A very comforting bowl of food on a cold night.

  • lholtzman on April 24, 2025

    This pasta is really good. I made with tagliatelle instead of linguine because I had it on hand. So flavorful and great for lunch the next day.

  • patioweather on April 11, 2025

    Not my favorite recipe from this book, but it was a nice change of pace and very easy to make.

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