Pasta with tuna and artichoke hearts
INGREDIENTS:
Frafalle...(Bow ties)
OLive oil, garlic, shallots
Dill, fresh oregano
Frozen artichoke hearts
1 Can tuna in oil
Lemon juice
White wine, butter
Red pepper flakes
PROCESS:
Saute the garlic and shallots w the red pepper flakes in oil until soft. Add the artichoke hearts and a splash of white wine and cook for about 5-7 minutes. Add one pad of butter during the cooking. Add the dill and lemon juice. When the pasta is done (al dente) add to the pan and mix in the tuna. Drizzle with olive oil and serve.
COMMENTS:
Patience worked today so it was 8 PM when we sat down to dinner...late for us, but normal for some, especially the Italians. When I was in Bologna I was usually the first one in the restaurant for dinner...they didn't open until 7 or 7:30 in the evening. But I digress because I'm embarrassed to say that P and I both rated this dish as delicious! We try to be critical, honest we do.
And the cherry tomatoes? They were a last minute addition to add color for the photo.
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