Tuna White Bean Pasta With Gremolata Bread Crumbs (Rachael Ray)

I made a few changes. Didn't have anchovies so I imagine that makes a huge difference in the taste. Wasn't a bad dish.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6  tablespoons extra virgin olive oil
• 6  anchovies (optional)
• 6  garlic cloves, finely chopped
• 1  cup  breadcrumbs
• 2  lemons
• 1⁄2 cup flat leaf parsley, finely chopped
• 1⁄2 teaspoon crushed red pepper flakes (optional)
• 1  lb penne or 1  lb ziti pasta, rigate
• 4  celery ribs, finely chopped
• 1  red onion, finely chopped
• 1 (15 ounce) can white beans, rinsed and drained
• 2  sprigs fresh rosemary, finely chopped
• 1⁄2 cup white wine, white vermouth or 1⁄2 cup chicken broth
• 2 (6 ounce) cans  each tuna in vegetable oil or 2 (6 ounce) cans water, drained
• 1 (15 ounce) can  can diced tomatoes, drained (optional)

Directions

1. Heat 4 tablespoons EVOO in small pan over medium-low heat with anchovies, if using. Melt anchovies into oil until they dissolve then add garlic and stir 2 minutes then add breadcrumbs and stir and cook until deeply golden in color. Stir in zest of 2 lemons and parsley and crushed red pepper flakes. Turn off heat and transfer to a bowl.
2. Heat a large pot of water to a boil for pasta.
3. Heat a large skillet over medium heat with 2 tablespoons EVOO, couple of turns of the pan. Add celery, onions and 2 cloves garlic to the pan and cook until just tender, 5 minutes. Add white beans and rosemary and heat through 2 to 3 minutes more. Add wine, vermouth or broth, flakes tuna and tomato, if using. Stir 2 minutes then turn off heat.
4. Just before draining the pasta, add a ladle of starchy cooking water to pan along with the drained pasta, toss to combine. Serve in shallow bowls with lots of breadcrumbs and a drizzle of oil on top.