Punchy flavors make this pasta dish special.
Linguine means “little tongues” in Italian. If you don’t have any in your pantry, you can substitute spaghetti, youmian or another long noodle made with eggs. I even tested this recipe with soba and ramen, and they both held up to the sprightly sauce. With its orange zest and juice, plus olive oil, mustard and crushed red pepper flakes, this bowlful of noodles tastes like particles of sunshine, bright and sparkly.
You’ll start by cooking the noodles in boiling water that has plenty of salt in it. This ensures that your pasta’s flavor will come through even after it’s mixed with the sauce. While the pasta’s cooking, get to work on the sauce. Prep watercress , and drain the oil from a couple of cans of oil-packed tuna. Next, in a large bowl — I used a serving bowl — zest a couple of oranges , and then squeeze in half a cup of orange juice. Add olive oil, balsamic vinegar and mustard.
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