Penne With Carrot & Caper Sauce

• 12 ounces penne or 12 ounces ziti pasta
• 34 cup coarsely chopped carrot
• 34 cup coarsely chopped celery
• 13 cup coarsely chopped shallot
• 12 cup fresh parsley
• 3 tablespoons drained capers
• 3 tablespoons golden raisins
• 3 tablespoons pine nuts or 3 tablespoons almonds or 3 tablespoons walnuts
• 12 teaspoon crushed red pepper flakes
• 14 cup extra virgin olive oil
• 12 cup dry white wine
• 1 (6 ounce) can solid white tuna, undrained
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 14 cup grated parmesan cheese, plus
• 23 cup grated parmesan cheese, divided

1. Bring water to a boil in a large saucepan.
2. Add penne or ziti and cook until just tender but firm; drain.
3. Meanwhile, place carrots, celery, shallots, parsley, capers, golden raisin, pinenuts and red pepper in food processor.
4. Process until finely chopped.
5. Heat olive oil in large skillet over medium heat.
6. Add vegetable mixture; cover and cook for about 10 minutes, stir occasionally.
7. Add white wine, cook and cover for 5 minutes.
8. Stir undrained tuna, basil oregano and 1/4 cup parmesan cheese into vegetable mixture in skillet, flaking tuna into small pieces.
9. Bring tuna mixture to a simmer.
10. Add pasta and remaining 2/3 cup Parmesan cheese.
11. Toss until heated through.

penne, carrot, celery, shallot, parsley, capers, golden raisins, pine nuts, red pepper, extra virgin olive oil, white wine, solid white tuna, fresh basil, fresh oregano, parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/penne-with-carrot-caper-sauce-295546 (may not work)