Recipe by Rachael Ray
4 tbsp. olive oil
6 anchovy fillets
6 cloves garlic, thinly sliced
1 tbsp. Calabrian chili paste or 1 rounded tsp. crushed red pepper
1/2 cup dry vermouth or white wine
2 pt. cherry tomatoes, halved
1/2 cup oil-cured olives or kalamata olives, pitted and chopped
About 3 tbsp. capers, drained
A few leaves of fresh basil, torn
1 lb. conchiglie or medium shell pasta
3 cups baby arugula
2 cans or 2 jars (about 6 oz. each) sustainable tuna, drained and coarsely flaked
2 stalks celery (from the heart) with leafy tops, finely chopped
1 cup fresh flat-leaf parsley tops, chopped
1/2 small white onion, finely chopped
Juice of 1 lemon (about 1/4 cup)
EVOO, for drizzling
1. Bring a large pot of water to a boil for the pasta.
2. In a large skillet, heat the olive oil, four turns of the pan, over medium-high. Add the anchovies. Cook, stirring often, until they melt into the oil, about 3 minutes. Reduce heat to medium-low. Add the garlic and chili paste. Cook, swirling the pan often, until aromatic, 1 to 2 minutes more. Add the vermouth. Cook until the liquid is slightly reduced, about 1 minute. Add the tomatoes, olives, capers, and basil. Cook, stirring often, until the tomatoes begin to slump a bit, 5 to 6 minutes. Transfer the sauce to a bowl.
3. Salt the boiling water and add the pasta. Cook until al dente. Reserve about 1/2 cup of the cooking water, then drain the pasta. Add the pasta and cooking water to the sauce. Toss in the arugula, tuna, celery, parsley, onion, and lemon juice; season. Drizzle with EVOO to taste.