Penne alla Cesare (Caesar Salad Pasta)

Prep & Cooking Time:

Yield: 4 servings

Serving Size: 1.000 serving

Serves 4

INGREDIENTS:

1/2 cup grated fresh parmesan cheese, divided
Parmesan cheese curls, made with a vegetable peeler, for garnish
1 teaspoon dried oregano
1 1/2 teaspoons black pepper, divided
1/2 cup olive oil, divided
2 tablespoons fresh lemon juice and zest of 1 lemon
3 large garlic cloves, minced
1 large head romaine lettuce, cut into 1-inch strips
1 tablespoon anchovy paste (optional)
1 large can tuna, about 3/4 cup, broken into pieces
2 slices rustic bread, cut into 1/2-inch cubes
1 pound whole wheat or regular penne pasta
1 1/2 teaspoons kosher salt, divided

DIRECTION :

Everything in a Caesar salad is in this pasta: croutons, romaine, lemon, garlic and even anchovy (though you can omit it if you're not a fan). I also add canned tuna to heighten the fish flavor and give it great texture. Sometimes I splurge and buy European tuna in a glass jar, but ordinary tuna will work just fine. Make sure all your ingredients are ready before you start cooking the pasta.

1. In a large skillet over medium high heat, add 1/4 cup olive oil. Add the bread and turn often so it doesn't burn. Add the oregano, one clove of the garlic and 1/2 teaspoon salt and pepper. Continue to cook until toasted and lightly brown. Sprinkle with 2 tablespoons parmesan cheese. Remove from heat and, with a slotted spoon, remove the croutons onto a paper towel-lined plate; set aside. Don't wipe out the pan; it will be used later to finish the pasta.

2. Bring a large pot of salted water to a boil, add the pasta and cook according to box directions.

3. Meanwhile, place the pan back on the burner over medium high heat. Add the remaining 1/4 cup olive oil and when heated, add the lettuce, remaining garlic and the anchovy, if using. Cook until the lettuce is wilted. Add the tuna, lemon juice and zest and remaining salt and pepper.

4. Strain the pasta, reserving 1/2 cup of pasta water. Add the strained pasta to the pan and toss well. If more moisture is desired, add a few tablespoons of the pasta water at a time. Plate the pasta, top with croutons and sprinkle with remaining grated parmesan cheese and cheese curls. Serve at once.