Farfalle with Tuna and Rosemary Mushroom Sauce

Name: Farfalle with Tuna and Rosemary Mushroom Sauce
Yield: 4 servings
Ingredients: 1 1/2 pound whole-wheat farfalle; 1 1 tablespoon olive oil; 1 2 anchovies, chopped; 1 1 tablespoon chopped fresh rosemary; 1 10 ounces (about 2 cups) sliced baby portobello mushrooms; 1 6 scallions, chopped; 1 1/2 cup dry white wine; 1 1 can (5 ounces) chunk light tuna in oil, drained; 1 2 tablespoons chopped fresh parsley

From the kitchen of Carly

Tender farfalle cradles a deeply savory mushroom sauce built on anchovies and rosemary, then finished with briny tuna and white wine. This is pasta that tastes umami-rich without feeling heavy, ready in under thirty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 pound whole-wheat farfalle
11 tablespoon olive oil
12 anchovies, chopped
11 tablespoon chopped fresh rosemary
110 ounces (about 2 cups) sliced baby portobello mushrooms
16 scallions, chopped
11/2 cup dry white wine
11 can (5 ounces) chunk light tuna in oil, drained
12 tablespoons chopped fresh parsley

Instructions

Cook pasta as directed on package; drain and set aside. In a large sauté pan, heat oil over medium-high heat. Cook anchovies with rosemary, stirring, until anchovies dissolve, 2 minutes. Add mushrooms and scallions; cook, stirring frequently, until mushrooms brown, 4 to 5 minutes. Stir in wine; cook until liquid is syrupy, 1 to 2 minutes. Stir in and break up tuna, 1 minute. Add pasta and stir to combine; cook until just heated through, 1 to 2 minutes. Stir in parsley; serve immediately.