Prep 30 mins
Cook 0 mins
Started with a Rachael Ray recipe that looked amazing but very high fat and calories! Gave it a much needed fat and calorie makeover and this is how it ended up. It isn't a diet dish but much healthier than the original. Hope you enjoy! For the FULL fat and calorie version please see http://rachaelrayshow.com/food/recipes/spaghetti-artichokes-and-tuna/ Please use the best quality canned tuna you can afford. It makes all the difference! Also remember to buy sustainable! :)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 5 ounces canned tuna, drained and flaked into small chunks
- 14 ounces artichoke hearts, drained and sliced (I use quartered)
- 1 teaspoon dried thyme (or equivalent fresh)
- 1⁄2 cup dry vermouth or 1⁄2 cup white wine
- 1⁄2 cup fat free chicken broth
- salt and pepper, to taste
- 1⁄2 lemon, zest and jucie
- 1⁄4 cup parmigiano-reggiano cheese, grated
- red pepper flakes (optional)
- 8 ounces spaghetti
- Heat a large skillet over medium high heat and add butter and olive oil. When melted add shallots and garlic, and stir 3 minutes. Add tuna and heat through breaking it down as small as you want it. I like large chunks.
- Add artichokes and thyme and salt and pepper to taste. Remove from heat and add in vermouth or wine and chicken broth. Return to heat and reduce it a little just until it forms a nice sauce.
- Add lemon juice and zest to sauce. Add 1/2 cup starchy cooking water to sauce before draining pasta. Toss pasta with sauce. I like to remove from heat and let the pasta absorb some sauce. Taste and adjust seasonings if desired. Serve topped with parmesan and red pepper flakes if desired. Original recipe calls for seasoned bread crumbs on top,.