Bowtie Pasta with Tuna and Pancetta

I love recipes like this; they're versatile and easy to substitute ingredients if you don't have something or are still going "ewww...gross" at the thought of pancetta and tuna in pasta. Give it a chance, will you? This isn't that nasty pink tuna we all grew up on that came packed in oil (and that I still eat in tuna sandwiches cause it's GOOD!!). This is upper class tuna that comes in the foil packs and is seasoned :) Like I said, it's easy to substitute so if you aren't a fan of tuna, use chicken. Or shrimp - or even salmon. You can even make it vegetarian by leaving out the meat altogether. Give it a try...I bet you find some way to fix it that even picky eaters will enjoy!

Bowtie Pasta with Tuna and Pancetta

1 lb farfalle pasta, cooked and drained
1/4 lb pancetta, diced
2 4 oz packages of lemon pepper tuna (or plain)
2 garlic cloves, chopped
1 shallot, chopped
6 oz artichokes in oil
2 tsp extra virgin olive oil
1 cup vegetable broth
3 Tbsp chopped parsley (use fresh for this recipe)
8 oz cherry tomatoes (I grabbed a couple of handfuls and tossed them in)
Salt and pepper to taste

Cook the pasta according to the directions, drain well. While the pasta is cooking, heat the olive oil over medium heat in a large skillet. Add the pancetta and cook for about 3-5 minutes. Add the garlic and shallots and saute over medium low heat until tender, about 5 minutes; add the vegetable broth and artichokes and bring to a simmer. Once simmering, add the tuna and allow it to heat through and break it apart. When the mixture is heated through, combine the pasta and tuna/pancetta mixture (broth included) in a large bowl and mix well. Add the cherry tomatoes and parsley and toss to combine well; salt and pepper to taste. Serve and enjoy!

Variations: you can substitute cooked chicken breasts for the tuna as well as shrimp. You can also omit the pancetta or use bacon if that's what you have on hand. To give this a little more "oomph" if you want to go meatless, add baby spinach and saute some mushrooms. You can use this recipe as a base and vary it to your tastes!

Have a wonderful evening. Lord Brignon has made it home. We had dinner and then we took P to Braum's for ice cream. She got dressed up for her daddy before he got home. She also did a spot on impression of Molly Shannon's "Superstar" when I told her I had bought hot dogs with cheese in them. She is so easy to please :)

You know the twisty tie that's on the bread sack? In my house, it will be forever known as the "wrapinder". YES! That is what Paige calls the twisty tie. I can never remember what she calls it and I always think she's calling it the "wrapinater". Oh Paige......

I'll be back tomorrow, spreading my own special brand of joy and kindness!!

Kelly