TUNA AND WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS

TUNA AND WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS
Serves 6; Prep: 10 min; Cook Time: 15 min; Level: Easy

I will be the first to admit that I have a very strong dislike for the “furry fish” – also known as anchovies! But, I know that I like Osso Buco and it is traditionally served with a Gremolata, so I thought I’d try the entire recipe that follows. The celery adds a nice crunch! Seconds were asked for around the table at my house tonight -- by EVERYONE!! --TC

6 tablespoons EVOO, divided
6 flat filet anchovies, optional *I use 3 to 4 TBSPS Anchovy paste - no 'furry fish' to deal with! --TC
6 cloves garlic, finely chopped, divided
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) *I use Italian seasoned breadcrumbs (store bought!) --TC
2 lemons *zest only, reserve lemons for another use, in covered container in the fridge --TC
1/2 cup flat leaf parsley, finely chopped *remove stems before chopping --TC
1/2 teaspoon crushed red pepper flakes, optional *I used ¼ tsp for my kids' taste buds --TC
1 pound penne or ziti rigate *I used 12 oz. (3/4 pound) whole wheat penne with lines --TC
4 ribs celery, finely chopped
1 red onion, finely chopped *use what is on hand: tonight was a yellow, Spanish onion --TC
1 (15-ounce) can white beans, rinsed and drained *use what is on hand: tonight was a can of rinsed and drained Garbanzo beans (aka 'chickpeas'), they have a more firm texture --TC
2 sprigs fresh rosemary, finely chopped *I used 1 sprig, as I did not want to overwhelm my children or my hubby --TC
1/2 cup white wine, white vermouth or chicken broth *I used 3/4 cup chicken broth --TC
2 cans 6 ounces each Italian tuna in oil or water, drained *I use Trader Joe brand in oil --TC
1 large tomato, seeded and chopped or 1 can 15 ounces can diced tomatoes, drained, optional

Heat 4 tablespoons EVOO in small pan over medium-low heat with anchovies, if using. (Add the anchovy paste, stir about 1 minute. --TC) 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.
Heat a large pot of water to a boil for pasta. *Make sure to salt your boiling water very well -- it should taste like sea water! --TC
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 beans and rosemary and heat through 2 to 3 minutes more. Add wine, vermouth or broth, red pepper flakes, tuna and tomato, if using. Stir 2 minutes then turn off heat.
Just before draining the pasta, add a ladle of starchy cooking water to pan along with the drained pasta, toss to combine. (*I used about 3/4 cup total of chicken broth instead for more flavor! --TC) Serve in shallow bowls with lots of breadcrumbs and a drizzle of oil on top. –Courtesy of Rachael Ray, as seen on 30 Minute Meals – www.foodtv.com. Tweaked by The Traveling Culinarian on February 4, 2011.