BOWTIES WITH PANCETTA & TUNA
Recipe from Robin to the Rescue
Serve this warm or chilled. You can also substitute two 6-ounce cans of water-packed tuna or salmon for fresh (add the canned fish directly to the pasta, without heating it first).
Total Time: 25 minutes
Prep time: 15 minutes
Active cooking time: 10 minutes
• 1 pound farfalle (bowtie) pasta
• 2 teaspoons olive oil
• 1/2 cup diced pancetta, bacon, or ham
• 2 tuna steaks (5 to 6 ounces each)
• Salt and freshly ground black pepper to taste
• 1 cup reduced-sodium vegetable or chicken broth
• 1 cup quartered oil-packed artichoke hearts
• 2 tablespoons chopped fresh parsley
1. Cook the pasta according to the package directions. Drain and transfer to a large bowl.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the pancetta and cook, stirring, until golden and crisp, about 3 minutes. Season both sides of the tuna with salt and pepper; add to the hot pan and cook until browned, about 2 minutes per side. Add the broth and artichokes, bring to a simmer, and simmer until the fish is just cooked through and fork-tender, about 5 minutes.
3. Remove from the heat and stir the mixture into the pasta, breaking up the tuna into bite-size chunks. Stir in the parsley and season with salt and pepper.
Make it a meal kit: Cook and drain the pasta. Cook the pancetta. Store each separately in scalable containers or plastic bags for up to 3 days in the refrigerator. When ready to finish the meal, reheat the pasta the microwave for a few minutes on HIGH. Reheat the pancetta in a large skillet over medium heat. Finish as directed.
Have it your way: Instead of tuna, substitute 2 diced boneless, skinless chicken breast halves or 1 pound medium shrimp, peeled and deveined. Simmer long enough to cook the chicken through, 5 to 7 minutes, or 3 to 4 minutes for the shrimp, until they're opaque and just cooked through.