Pasta with Tune and Asparagus

Cooking With Nick Stellino
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Ingredients:

3 quarts water
1 pound pasta - penne rigate, rigatoni or tortiglioni
4 tablespoons olive oil
1 pound asparagus, cut into 1 inch pieces
4 tablespoons pine nuts
4 tablespoons chopped oil-packed sun-dried tomatoes
1/4 cup finely diced shallots or white onion
1/4 teaspoon red pepper flakes
4 garlic cloves, thickly sliced
2 teaspoons grated lemon zest
4 tablespoons drained capers
1/4 cup dry white wine
1 (6 1/2 ounce) can water-packed tuna, drained and flaked
1/4 cup Chicken Stock (see page 225)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup lemon juice
3 tablespoons chopped fresh Italian parsley
1/4 cup freshly grated Parmigiano Reggiano cheese
Serves 4 To 6
Printable Version
Bring the water to a boil in a large pot. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Cook the aspatagus, pine nuts, sun-dried tomatoes, shallots, red pepper flakes, garlic, lemon zest and capers until the shallots soften and the garlic begins to brown, about 2-3 minutes. Pour in the wine and boil until reduced by half, about 2 minutes. Add the tuna, chicken stock, salt, pepper and lemon juice. Bring to a boil, reduce the heat to medium anc cook for 4-5 minutes.
Cook the pasta in the boiling water until just tender. Drain the pasta well and return it tp the pot. Pour the sauce over the pasta, sprinkle with the parsley and cook over medium heat for 3 minutes, stirring constantly. Remove from the heat, stir in the cheese and serve.
Wine Suggestion - Semillon
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