Italian Tuna, Rosemary, and Chickpea Pasta

Regular canned tuna might work for lunchbox sandwiches, but this pasta deserves something a little more special. Look for Italian olive oil-packed tuna in the supermarket aisle; its firm, meaty texture is just what you need here.

Casey Barber

Italian Tuna, Rosemary, and Chickpea Pasta

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    2 tablespoons olive oil 3 cups chicken or vegetable broth
    1 large shallot, minced 1/2 teaspoon kosher salt
    1 large garlic clove, minced 1/4 teaspoon freshly ground black pepper
    1 tablespoon minced fresh rosemary 1/2 pound mini shells or pipette pasta
    1 15-oz. can chickpeas, drained and rinsed 1 5-oz. can olive oil-packed Italian tuna


    Prep: 15 min Total:
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    • 1

      Heat the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium heat until shimmering.

    • 2

      Add the shallot, garlic, and rosemary, and cook for 2-3 minutes until softened.

    • 3

      Add the chickpeas, broth, salt, and pepper, cover and bring to a simmer. Uncover and add the pasta.

    • 4

      Cook, stirring frequently, for about 8-10 minutes until the pasta is still a few minutes away from being fully tender.

    • 5

      Add the can of tuna and its olive oil, and cook for a few more minutes to warm through.

    • 6

      Serve with additional salt sprinkled on top for garnish.

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