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.
|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|
Heat the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium heat until shimmering.
Add the shallot, garlic, and rosemary, and cook for 2-3 minutes until softened.
Add the chickpeas, broth, salt, and pepper, cover and bring to a simmer. Uncover and add the pasta.
Cook, stirring frequently, for about 8-10 minutes until the pasta is still a few minutes away from being fully tender.
Add the can of tuna and its olive oil, and cook for a few more minutes to warm through.
Serve with additional salt sprinkled on top for garnish.
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