I made the Blond Puttanesca this week, and absolutely loved it. https://cooking.nytimes.com/recipes/1019399-blond-puttanesca-linguine-with-tuna-arugula-and-capers Forgot to take a picture. Garlic, anchovies, capers, canned tuna, and arugula for something green, with linguine. Perfect on a cold night when you want something tasty that sticks to your ribs. This is going on my favorite pastas list.
