Ingredients
8 ounces whole-wheat shells
9 jarred peperoncini, drained and coarsely chopped (for less heat, use fewer)
3 cups baby arugula
2 jars (6.7 ounces each) water-packed tuna fillets, drained and broken into chunks
1/2 cup coarsely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Freshly ground pepper
Preparation
Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
Gently toss pasta with peperoncini, arugula, tuna, parsley, 2 tablespoons oil, and some pepper in a large bowl. (Do not break up tuna too much.) Drizzle with remaining 2 tablespoons oil.
