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Farfalle with Tuna and Rosemary Mushroom Sauce
- 1/2 pound whole-wheat farfalle
- 1 tablespoon olive oil
- 2 anchovies, chopped
- 1 tablespoon chopped fresh rosemary
- 10 ounces (about 2 cups) sliced baby portobello mushrooms
- 6 scallions, chopped
- 1/2 cup dry white wine
- 1 can (5 ounces) chunk light tuna in oil, drained
- 2 tablespoons chopped fresh parsley
Directions:View on Epicurious
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