Tuna & White Bean Pasta with Gremolata Bread Crumbs

Name: Tuna & White Bean Pasta with Gremolata Bread Crumbs
Yield: serves 4
Ingredients: 6 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling; 6 flat anchovy fillets (optional); 6 garlic cloves, finely chopped; 1 cup bread crumbs; Zest of 2 lemons; 1/2 cup fresh flat-leaf parsley leaves, finely chopped; 1/2 teaspoon crushed red pepper flakes (optional); Salt; 1 pound penne or ziti rigate (ridged penne or ziti pasta); 4 celery stalks, finely chopped; 1 red onion, finely chopped; 1 (15-ounce) can white beans, rinsed and drained; 2 sprigs of fresh rosemary, leaves removed and finely chopped; 1/2 cup white wine, white vermouth, or chicken stock; 2 (6-ounce) cans Italian tuna in oil or water, drained; 1 large tomato, seeded and chopped, or 1 (15-ounce) can diced tomatoes, drained (optional)

December 9, 2011

Cooks' Note

For homemade bread crumbs, keep leftover slices or ends of bread in the fridge or freezer until you have a few cupfuls. Toast the bread, then process it into crumbs. Store in a sealed container or plastic bag in the freezer.

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