Farfalle with Tuna and Rosemary Mushroom Sauce

By jargrr

Tuna and 'shrooms contain two different umami compounds that work synergistically to enhance the savory flavor. This dish is the lightest of this noodly bunch, with only 350 calories per bowl.

Ingredients

• 1/2 pound whole-wheat farfalle
• 1 tablespoon olive oil
• 2 anchovies, chopped
• 1 tablespoon chopped fresh rosemary
• 10 ounces (about 2 cups) sliced baby portobello mushrooms
• 6 scallions, chopped
• 1/2 cup dry white wine
• 1 can (5 ounces) chunk light tuna in oil, drained
• 2 tablespoons chopped fresh parsley

Details

Adapted from epicurious.com

Preparation

Step 1

Cook pasta as directed on package; drain and set aside. In a large sauté pan, heat oil over medium-high heat. Cook anchovies with rosemary, stirring, until anchovies dissolve, 2 minutes. Add mushrooms and scallions; cook, stirring frequently, until mushrooms brown, 4 to 5 minutes. Stir in wine; cook until liquid is syrupy, 1 to 2 minutes. Stir in and break up tuna, 1 minute. Add pasta and stir to combine; cook until just heated through, 1 to 2 minutes. Stir in parsley; serve immediately.