Tuna Tomatoes And Broccoli
|Rigatoni/Ziti / medium-size pasta shells||1 Pound|
|Broccoli||1 1⁄4 Bunch (125 gm), cut into florets, stems peeled and thickly sliced (Large Bunch)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Balsamic wine vinegar/Red wine vinegar||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Canned flat anchovy fillets||2 Ounce, drained and finely chopped (1 Can)|
|Scallions with tops||3 , coarsely chopped|
|Ripe tomatoes||2 Medium, cored and cut into eighths|
|Tuna in water/Tuna in water||6 1⁄2 Ounce, drained, flaked (Italian Style , 1 Can)|
|Minced parsley||1⁄4 Cup (4 tbs)|
Cook the rigatoni according to package directions, adding the broccoli after 5 minutes.
Meanwhile, whisk the oil in a small bowl with the vinegar, mustard, and pepper until smooth.
Stir in the anchovies if desired.
When the broccoli and rigatoni are tender, drain well, reserving 1/4 cup of the cooking water.
Place the broccoli and rigatoni in a large bowl.
4 Pour the the oil mixture and cooking water over the broccoli and rigatoni and toss well.
Add the scallions, tomatoes, tuna, and parsley, and toss again.