Orecchiette with Corn Arugula and Tuna
Ingredients
- 12 ounces orecchiette
- Coarse salt and freshly ground pepper
- 3 ears corn
- 6 tablespoons unsalted butter
- 10 ounces tuna in olive oil (from two 5-ounce tins)
- 1 pint cherry or grape tomatoes, halved
- 4 cups baby arugula
- Lemon wedges, for serving (optional)
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