Tuna Tomatoes And Broccoli Recipe
Ingredients
| 1 pound rigatoni, ziti, or medium-size pasta shells | ||
| 1 large bunch broccoli, cut into florets, stems peeled and thickly sliced | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| 2 tablespoons balsamic or red wine vinegar | ||
| Dijon Mustard | 1 Tablespoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 can (2 ounces) flat anchovy fillets, drained and finely chopped (optional) | ||
| 3 scallions, including tops, coarsely chopped | ||
| 2 medium-size ripe tomatoes, cored and cut into eighths | ||
| Water | 1 Can (10oz), drained, flaked | |
| Parsley | 1/4 Cup (16 tbs), minced | |
Directions
Cook the rigatoni according to package directions, adding the broccoli after 5 minutes.
Meanwhile, whisk the oil in a small bowl with the vinegar, mustard, and pepper until smooth.
Stir in the anchovies if desired.
When the broccoli and rigatoni are tender, drain well, reserving 1/4 cup of the cooking water.
Place the broccoli and rigatoni in a large bowl.
4 Pour the the oil mixture and cooking water over the broccoli and rigatoni and toss well.
Add the scallions, tomatoes, tuna, and parsley, and toss again.
Meanwhile, whisk the oil in a small bowl with the vinegar, mustard, and pepper until smooth.
Stir in the anchovies if desired.
When the broccoli and rigatoni are tender, drain well, reserving 1/4 cup of the cooking water.
Place the broccoli and rigatoni in a large bowl.
4 Pour the the oil mixture and cooking water over the broccoli and rigatoni and toss well.
Add the scallions, tomatoes, tuna, and parsley, and toss again.
Chef
