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Pasta with Tuna White Beans and Artichoke Hearts
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Pasta With Tuna White Beans And Artichoke Hearts
Ingredients
Makes 3 To 4 Servings
- 1 15-ounce can cannellini or navy beans (about 1½ cups cooked beans)
- 1/3 cup olive oil
- 1 teaspoon minced garlic (1 good-sized clove)
- 3 tablespoons fresh lemon juice
- ¼ teaspoon salt (plus more for the pasta water)
- freshly ground black pepper
- 1 12-ounce can tuna, drained
- 1 or 2 6-ounce jars marinated artichoke hearts
- 3 or 4 scallions (white and tender green parts), minced
- a handful of chopped flat-leaf parsley
- ¾ pound fettuccine (or any pasta)
Method
- Set a colander in the sink and pour in the beans; give them a quick rinse and allow them to drain
- Pour the olive oil into a large bowl
- Add the garlic, lemon juice, and salt, and stir to combine
- Add the beans and 5 to 6 grinds of black pepper
- Stir gently to coat all the beans, and let sit for at least 30 minutes to marinate
- You can do this step up to 2 days ahead-in which case, cover and refrigerate the mixture and then bring it back to room temperature before proceeding
- Add the tuna to the beans, flaking it with a fork and then mixing it in gently, so as not to break the beans
- Stir in the artichokes (including all of their marinade), along with the scallions and parsley
- Put a large pot of cold water to boil over high heat, and add a tablespoon of salt
- Place a large colander in the sink
- When the water boils, add the fettuccine, keeping the heat high
- Cook for the amount of time recommended on the package, tasting the pasta toward the end of the suggested time to be sure it is not getting overcooked
- When it is just tender enough to bite into comfortably but not yet mushy, dump the water-plus-pasta into the colander
- Shake to mostly drain (it’s okay to leave some water clinging), and then add the pasta to the bowl with the bean mixture
- Gently stir the pasta and sauce until well combined
- The best utensil for stirring will depend on the shape of the pasta: tongs for longer shapes like fettuccine, a large spoon for shorter ones
- Serve right away
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Soak beans overnight in cold, salted water Drain Pour the beans into a large crock Add All Other Ingredients except for the onion, and stir well Fill the crock with hot Continue Reading →