| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Pasta shells in a lightly brothy, tuna, herb and bean sauce.

Pasta with White Beans and Tuna

1 1/2 tablespoons extra virgin olive oil
2 (6-ounce) cans albacore solid white tuna in spring water, drained
1/2 cup chopped red onion
1 (15-ounce) can cannellini beans, drained and rinsed
1 (14.5-ounce) can vegetable broth
3/4 teaspoon crushed dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 ounces medium pasta shells
1/4 cup freshly grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil for cooking pasta.
2. Heat a large, heavy-bottomed pot over medium high heat. Add tuna and onion and sauté for 3 minutes. Add beans (undrained), broth, oregano, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes, or until slightly reduced.
3. Meanwhile, cook pasta in boiling water according to package directions. Drain and mix with sauce, tossing until evenly coated. Place in individual serving bowls and top with Parmesan cheese.

Makes 6 servings.