Ingredients:
- 1 teaspoon safflower oil, (for high heat);
- 6 cloves garlic, minced;
- 1 can soft part of solid light tuna (tuna belly) in olive oil
(You can use any canned tuna. If you try this tuna belly, there is no going back. The brand I like the most is Callipo);
- 1 tablespoon capers, soaked and chopped;
- 1 lb (0.5 kg) dry penne pasta;
- 1/2 lb (0.25 kg) fresh asparagus, cleaned and cut to 2" (5 cm) long at an angle;
- 1/2 lb (0.25 kg) mushrooms;
- 1/2 lb (0.25 kg) frozen artichoke hearts;
- Sea salt.
Recipe:
Serving for 4
- Cook pasta in a big pot of salted boiling water until al dente, about 15 minutes;
- Add asparagus for 1 minute, turn off heat, wait 2 minutes and drain;
- Add safflower oil in a large sauté pan over medium high heat;
- Add minced garlic and sauté until golden not burn;
- Add mushrooms and sauté until soft;
- Then frozen artichoke hearts and chopped capers, cook for 3 minutes together;
- Pour olive oil (not the tuna) from the canned tuna and turn off heat;
- Put drained pasta and asparagus in a large bowl;
- Add cook vegetables and mix well;
- Top with tuna and serve immediately.