Pasta with Tuna, Arugula, and Chile

Pasta with Tuna, Arugula, and Hot Pepper
Serves 4

1 pound dried fettuccine, or other
1/4 cup extra virgin olive oil
2 large garlic cloves, or more to taste, finely minced
Big pinch hot red pepper flakes
2 6-ounce cans tuna packed in olive oil, drained
Kosher salt
1 box baby arugula
Big handful oil cured olives, chopped

Method

1 Bring a large pot of well-salted water to a boil over high heat. Add
the pasta and boil until al dente.

2 While pasta cooks, heat olive oil in a large skillet on medium-low
heat. Add the garlic and hot pepper flakes and cook until garlic is
fragrant and sizzling. Add tuna and shred it into fine flakes with a
fork. Season with salt. Keep warm over low heat.

3 Just before the pasta is ready, set aside 1 cup of boiling water. Drain
pasta and return it to the warm pot set over moderate heat. Depending on
the size of your pot and skillet, either add the arugula and the tuna
mixture to the pasta in the pasta pot, or add the drained pasta to the
skillet with the tuna mixture and add the arugula. Toss vigorously with
tongs, moistening with some of the reserved pasta water. The arugula will
wilt in the heat of the pasta. Divide among warm bowls and serve
immediately