Farfalle With Tuna And Rosemary Mushroom Sauce

• 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

1. Cook pasta as directed on package; drain and set aside. In a large saute 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.

olive oil, anchovies, rosemary, baby portobello mushrooms, scallions, white wine, parsley

Taken from www.epicurious.com/recipes/food/views/farfalle-with-tuna-and-rosemary-mushroom-sauce-394792 (may not work)