Orecchiette With Tuna And Arugula

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
531
FAT
65%
CHOL
47%
SOD
18%

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Ingredients for 4 servings

1 pound orecchiette pasta

1/4 cup extra-virgin olive oil

1 3-inch chunk Italian bread or baguette, cut into small cubes

Salt and pepper

2 cloves garlic, finely chopped

2 bunches arugula, coarsely chopped

2/6 ounce can tuna in oil, drained and flaked

Juice of 1 lemon

1/2 cup grated pecorino romano or parmesan cheese

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