Mediterranean Tuna Pasta
2 T olive oil
2 shallots, sliced
5 garlic cloves, minced
2 T capers in salt
8 oz. roasted piquillo peppers, chopped
1 28 oz. can of marzano tomatoes, chopped
12 oz canned tuna, drained
1 tsp. smoked paprika
Zest and juice of 1 meyer lemon
9 oz (or four servings) farro casareccia pasta
8 cups baby arugula
Heat olive oil in a large saucepan over medium heat. Add shallots, garlic and capers and saute until fragrant, about 4 minutes. Add peppers, tomatoes, tuna and paprika and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
Meanwhile, boil pasta according to package directions. Add cooked, drained pasta, lemon zest and lemon juice to the sauce and stir to combine. Mix two cups of arugula with each serving of pasta just before serving, so the arugula wilts slightly.