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Ingredients
For the Breadcrumbs:
- For the Breadcrumbs:
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 4 tablespoons butter
- 6 filets of anchovy, optional
- 4 cloves garlic, chopped
- About 1 cup panko breadcrumbs
- Zest of 1 lemon
- 1 teaspoon crushed red pepper flakes
- About 3 tablespoons chopped flat leaf parsley
- 1/2 cup grated Parmigiano-Reggiano cheese
For the Pasta:
- For the Pasta: 2 tablespoons olive oil, 2 turns of the pan
- 2 tablespoons butter
- 3 shallots, chopped
- 4 cloves garlic, chopped
- 2 cans tuna, drained and flaked into small chunks
- 2 pouches, cans or defrosted boxes artichoke hearts, drained and sliced lengthwise
- 2 tablespoons chopped fresh thyme
- Pepper to taste
- 1 cup dry vermouth or white wine
- Juice of 1 lemon
- Salt
Yield
Serves: 4
Preparation
Heat a large pot of water to boil.
For the breadcrumbs, heat EVOO, 2 turns of the pan, in a small skillet. Melt butter into oil, add anchovies and stir until they break up and melt into sauce. Add garlic and swirl for 2 minutes; add panko, lemon zest and chili flakes, and toast until deeply golden and fragrant; remove from heat and cool. Combine with parsley and cheese, and set aside.
Heat a large skillet over medium high heat with olive oil, 2 turns of the pan. Add shallots and garlic, and stir 3 minutes. Add tuna and heat through. Add artichokes and thyme, season with salt and pepper. Swirl in vermouth or wine. Reduce heat to low.
Season the boiling pasta water with salt and cook pasta to al dente. Add 1 cup starchy cooking water and lemon juice to sauce then drain pasta. Toss pasta sauce, adjust seasonings and serve topped with breadcrumbs.