Adapted from “Get Cooking,” by Mollie Katzen (Harper Studio)
Ingredients
- 1 can cannelloni or navy beans (about 15 ounces)
- 1/3 cup olive oil
- 1 teaspoon minced garlic (1 good-sized clove)
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon salt (plus more for the pasta water)
- Freshly ground black pepper
- 1 can tuna (about 12 ounces), drained
- 1 jar (about 6 ounces) marinated artichoke hearts (or more to taste)
- 3 or 4 scallions (white and tender green parts), minced
- A handful of chopped flat-leaf parsley
- 3/4 pound fettucine, linguine or any pasta (your choice)
Directions
Set a colander in the sink and pour in the beans; give them a quick rinse and allow them to drain.
Pour the olive oil into a large bowl. Add the garlic, lemon juice and salt, and stir to combine. Add the beans and 5 to 6 grinds of black pepper. Stir gently to coat all the beans, and let sit for at least 30 minutes to marinate. (You can do this step up to 2 days ahead, in which case, cover and refrigerate the mixture and then bring it back to room temperature before proceeding.)
Add the tuna to the beans, flaking it with a fork and then mixing it in gently, so as not to break the beans. Stir in the artichokes (including all of their marinade), along with the scallions and parsley.
Put on a large pot of cold water to boil over high heat, and add a tablespoon of salt. Place a large colander in the sink. When the water boils, add the pasta, keeping the heat high. Cook for the amount of time recommended on the package, tasting the pasta toward the end of the suggested time to be sure it is not getting overcooked. When it is just tender enough to bite into comfortably but not yet mushy, dump the water-plus-pasta into the colander. Shake to mostly drain (it’s OK to leave some water clinging), and then add the pasta to the bowl with the bean mixture.
Gently stir the pasta and sauce until well combined. (The best tool for stirring will depend on the shape of the pasta: tongs for longer shapes like fettucine, a large spoon for shorter ones.) Serve right away.
