Monday, May 7, 2012

Spicy Pasta e Fagioli con Tonnino

Remember when I bought way too much stuff at World Market? Some of the things I got included imported tuna packed in olive oil, capers, and anchovies. These ingredients, as delicious as they are on their own, begged to be combined into a spicy tomato sauce for a pasta. It's sort of like puttanesca or a pasta e fagioli, one of my favorite meals. I LOVE canellini beans.

We tossed this with penne rigate, but you can put this on fish, chicken, polenta, or rice.

{Printable Recipe}
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).


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...