Tuna and White Bean Pasta with Gremolata Bread Crumbs (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
6 tablespoons evoo |
6 flat filet anchovies, optional |
6 cloves garlic, finely chopped |
1 cup breadcrumbs, toast and grind stale bread or store bought (have frozen ends in fridge to give tip - save ends until you have a bunch, toast and grind) |
2 lemons |
1/2 cup flat leaf parsley, finely chopped |
1/2 teaspoon crushed red pepper flakes, optional |
1 pound penne or ziti rigate |
4 ribs celery, finely chopped |
1 red onion, finely chopped |
1 (15-ounce) can white beans, rinsed and drained |
2 sprigs fresh rosemary, finely chopped |
1/2 cup white wine, white vermouth or chicken broth |
2 cans 6 ounces each italian tuna in oil or water, drained |
1 large tomato, seeded and chopped or 1 can 15 ounces can diced tomatoes, drained, optional |
Directions:
1. Heat 4 tablespoons EVOO in small pan over medium-low heat with anchovies, if using. Melt anchovies into oil until they dissolve then add garlic and stir 2 minutes then add breadcrumbs and stir and cook until deeply golden in color. Stir in zest of 2 lemons and parsley and crushed red pepper flakes. Turn off heat and transfer to a bowl.
2. Heat a large pot of water to a boil for pasta.
3. Heat a large skillet over medium heat with 2 tablespoons EVOO, couple of turns of the pan. Add celery, onions and 2 cloves garlic to the pan and cook until just tender, 5 minutes. Add white beans and rosemary and heat through 2 to 3 minutes more. Add wine, vermouth or broth, flakes tuna and tomato, if using. Stir 2 minutes then turn off heat.
4. Just before draining the pasta, add a ladle of starchy cooking water to pan along with the drained pasta, toss to combine. Serve in shallow bowls with lots of breadcrumbs and a drizzle of oil on top.
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