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

• 6 tablespoons extra virgin olive oil
• 6 anchovies (optional)
• 6 garlic cloves, finely chopped
• 1 cup breadcrumbs
• 2 lemons
• 12 cup flat leaf parsley, finely chopped
• 12 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
• 12 cup white wine, white vermouth or 12 cup chicken broth
• 2 (6 ounce) canseach tuna in vegetable oil or 2 (6 ounce) cans water, drained
• 1 (15 ounce) cancan diced tomatoes, drained (optional)

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

extra virgin olive oil, anchovies, garlic, breadcrumbs, lemons, flat leaf parsley, red pepper, penne, celery, red onion, white beans, rosemary, white wine, vegetable oil, tomatoes

Taken from www.food.com/recipe/tuna-white-bean-pasta-with-gremolata-bread-crumbs-rachael-ray-411803 (may not work)