Ingredients
¼ cup EVOO
4 small shallots or 1 medium red onion, finely chopped
1 rib celery, finely chopped
4 cloves garlic, finely chopped
1 tsp. crushed red pepper or Calabrian chili paste
½ cup dry white wine or 1/3 cup dry sherry
1 lemon, juiced (about 3 tbsp.)
2 cans (15 oz. each) cannellini beans, drained
8 to 9 oz. line-caught or sustainable canned tuna packed in oil, drained and flaked
1 lb. short-cut pasta, such as garganelli, mezzi rigatoni, or penne rigate
Handful of fresh parsley, chopped
Preparation
Step 1
Bring a large pot of water to boil for the pasta.
Step 2
In a large skillet, heat the EVOO over medium. Add the shallots, celery, and a pinch of salt and pepper, stirring until softened, 2 to 3 minutes. Add the garlic and red pepper; stir for 1 minute more. Pour in the wine and cook until it evaporates, 5 to 6 minutes.
Step 3
Add the lemon juice and half the beans to the bowl of a food processor; puree until smooth. Add to the pan with remaining whole beans and reduce heat to low. Season with salt.
Step 4
Once water is boiling, salt, add pasta, and cook for 1 minute less than the package directions. Scoop out 1/2 cup pasta cooking water, then drain pasta.
Step 5
Stir tuna, pasta, and reserved cooking water into pan with beans. Season. Stir in parsley and serve.
