Farfalle with Tuna and Rosemary Mushroom Sauce

Farfalle with Tuna and Rosemary Mushroom Sauce
Photo by Con Poulos


  • 10 ounces baby portobello mushrooms
  • 1 can chunk light tuna in oil
  • 2 anchovies
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh rosemary
  • 1 tablespoon olive oil
  • 6 scallions
  • + 2 more ingredients
    • ½ cup dry white wine
    • ½ pound whole-wheat farfalle

Cook pasta as directed on package; drain and set aside. In a large sauté 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; c...

View full recipe at Epicurious


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