Fusilli With Tuna, Vegetables And White Wine

• 8 ounces fusilli uncooked, or farfalle, or shells - really, whatever pasta you've got
• 6 ounces white tuna in water solid, drained and flaked
• 1 can artichoke hearts drained and chopped
• 1 can whole peeled tomatoes drained and chopped
• 3 cloves garlic minced
• 1 cup dry white wine I used Beringer chardonnay
• 1 pinch oregano
• olive oil
• baby spinach

1. 1. Boil water and cook the pasta until it is on the firm side of al dente - you're going to return the pasta to the heat, so you don't want to cook it through. Drain well.
2. 2. While the pasta is cooking, heat several tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the garlic and saute until fragrant, 1-2 minutes.
3. 3. Add the artichokes, tuna and tomatoes and reduce the heat to medium-low. Toss all items to coat in the garlic-oil mixture.
4. 4. Gently pour in the white wine, making sure to scrape up any bits that have stuck to the skillet, and return the heat to medium-high. Stirring frequently, let the sauce reduce by about half (this should take around 5 minutes), then reduce the heat to a simmer. Add a pinch of oregano and plenty of ground black pepper. Add salt to taste.
5. 5. Add the cooked, drained pasta to the skillet and toss to coat. Immediately before serving, fold in a few handfuls of baby spinach so that they just begin to wilt.
6. 6. Serve immediately!

fusilli, white tuna, tomatoes, garlic, white wine i, oregano, olive oil, baby spinach

Taken from www.yummly.com/recipe/Fusilli-with-Tuna_-Vegetables-and-White-Wine-1691535 (may not work)