Tuna White Bean Pasta With Gremolata Bread Crumbs (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I made a few changes. Didn't have anchovies so I imagine that makes a huge difference in the taste. Wasn't a bad dish. Ingredients:
6 tablespoons extra virgin olive oil |
6 anchovies (optional) |
6 garlic cloves, finely chopped |
1 cup breadcrumbs |
2 lemons |
1/2 cup flat leaf parsley, finely chopped |
1/2 teaspoon crushed red pepper flakes (optional) |
1 lb penne or 1 lb ziti pasta, rigate |
4 celery ribs, 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 1/2 cup chicken broth |
2 (6 ounce) cans each tuna in vegetable oil or 2 (6 ounce) cans water, drained |
1 (15 ounce) can 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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