This is a savory dish that fills your mouth with wonderful tastes and textures. We served this with Robert Mondavi Winery 2005 Chardonnay. This was the same wine I used when cooking. Remember never cook with a wine you wouldn’t drink.
7.8 ounces Tuna in oil (Ortiz is an option) Tuna in water will not taste as good.
4 Caper berries sliced
1 can or bag of frozen Artichoke hearts quartered
1-2 large Cippolini onions (shallots can be substituted)
1-3 cloves of garlic diced
1 lemon or can substitute lemon oil
1-2 cups of white wine (amount depends on how much sauce you want)
4-6 slices of pancetta diced (can substitute uncured bacon)
1 tsp arrowroot (mix with cold water to create slurry)
1 box Quinoa Spaghetti
1 tsp Parisien Bonnes Herbs from Penzeys
Salt and Pepper to taste
½ cup Pine Nuts toasted
Heat pan (best not to use a non-stick) on medium heat and cook pancetta until it starts to crisp and render it’s fat. Add onions until translucent and starts to brown. Add garlic.
Add Artichoke hearts so they can absorb the flavors. Add caper berries and tuna, cook to warm. Add in spices. Add wine and scrape up bits that have stuck to bottom of pan and heat until start to boil. These will give a lot of flavor to your dish.
Make your arrowroot slurry and add to sauce which will thicken very quickly.
At the same time you want to cook your pasta according to the directions. When pasta is done add into sauce and combine. Top with toasted pine nuts and serve.
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