We tossed this with penne rigate, but you can put this on fish, chicken, polenta, or rice.
1 can high quality tuna packed in olive oil
1 8-oz can cannelini beans, drained and lightly rinsed
1 small onion, diced
1 16-oz can tomatoes
2 tbsp capers
2 anchovy fillets, crushed
2 cloves garlic
1 tsp red pepper flakes
3 cups spinach
1 lb short pasta
1 cup chicken broth
Saute the onions in some olive oil with salt, pepper, and red pepper flakes.
Add garlic, anchovy, chicken broth and tomatoes. Let this reduce for fifteen minutes until combined.
Run it through a food processor until smooth. We strained our sauce, but you don't necessarily have to.
Return to the heat. Add beans, spinach, tuna, and capers. Warm it through until the spinach is wilted.
Toss the sauce with the pasta. This is warm, comforting, and filling. It also makes great leftovers (and when you make a full pound, you get a LOT).