It has come to my attention that it has been a few posts since I offered an original recipe, so I’m thinking that it’s about time that I do so. The timing is perfect, because I recently made a pasta dish with tune and white beans that I was quite pleased with. It started as one of those I-have-nothing-planned-for-dinner-let’s-see-what-I-have-in-the-kitchen nights. What I found was some multi-coloured rotini, canned tuna, canned cannellini beans, cherry tomatoes, fresh basil, and nutritional yeast.
Chilled Avocado Soup on top of the pasta. I loved the breadcrumbs in this: they added flavour, colour and, texture.
Pasta with Tuna and White Beans
½ lb. tri-coloured rotini
2 tbsp. olive oil, plus more for finishing
½ medium onion, sliced
2 cloves garlic, minced
½ tsp. crushed red pepper flakes
1 cup broccoli florets, blanched and shocked
½ pint cherry tomatoes
1 5 oz. can tuna, drained
1 15 oz. can cannellini beans, drained and rinsed
Spicy Paprika Breadcrumbs (recipe below)
Heat a large pot of well-salted water to a rolling boil. Cook the pasta in it until al dente, about eight or nine minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and sauté until softened and translucent, about six minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about one minute. Add the broccoli cook until it begins to turn bright green, three or four minutes. Add the cherry tomatoes, and cook until skins begin to crack, and then stir in the tuna and beans, and allow them to heat through, another two minutes or so.
When the pasta is cooked, add a ladle or two of the starchy pasta water to the skillet. Use a pasta lifter to take the pasta out of the water, and add it to the skillet. When all the pasta has been added, leave the skillet on the heat for a minute or so to allow everything to cook together.
Serve the pasta in shallow bowls and finish with a light drizzle of olive oil, and a sprinkle of breadcrumbs.
Spicy Paprika Breadcrumbs
1 4x4x1/2-inch slice soft white sandwich bread with crust
1 tbsp. butter
¾ tsp. paprika
¼ tsp. coarse kosher salt
1/8 tsp. cayenne pepper
Finely grind bread in food processor. Melt butter in medium non-stick skillet over medium-high heat. Add breadcrumbs to skillet; stir until golden, about 1 minute. Add paprika, coarse salt, and cayenne; stir until breadcrumbs are crisp, about a minute longer. Transfer to a small bowl and cool.