Can also take baguette or ciabiatta loaf, brush with mixture of olive oil, garlic, salt and pepper and quickly broil to lightly brown. Allow to cool a bit, then cut into croutons. Also, rather than using cooking liquid, reduce reserved liquid to 1 cup and supplement with extra virgin olive oil when mixing pasta with other ingrediants. Serve with fresh mozzarella, tomatoes, and basil salad with some marinated green olives on the side.

1 lb oriechette 1/4 olive oil 1 3" baguette, cut into small cubes, all crumbs reserved* salt and pepper 2 cloves garlic, chopped 2 bunches arugula, coarsely chopped two 6 oz. cans of tuna in oil, drained and flaked 1 lemon, juiced 1/2 cup grated pecorina romano or parmesan cheese

Cook pasta in salted water, reserving two cups of cooking liquid. Heat 2 tablespoons oil over medium heat and saute bread until golden and crusty, about 3 minutes. Season with salt and pepper and set aside. Heat 2 tablespoons oils in same pan, add garlic and cook until just golden, add arugula then pour in 1 1/2 cups of reserved cooking water. Cook, stirring until greens are wilted, about 3 minutes. Add the pasta, tuna, lemon juice, and remaining 1/2 cup water. Add the cheese, and season with salt and pepper to taste. Toss in reserved croutons and use them for the garnish.