tuscan white bean salad

Ingredients

• 1/4 lb. tubettini or other small pasta (about 1 cup dry), cooked
• 1 15-oz. can cannellini beans, rinsed and drained
• 4 anchovy fillets, drained and chopped fine or mashed (optional)
• 1/2 cup finely chopped red onion
• 1 clove garlic, minced
• 2 tsp. minced fresh rosemary
• 1/2 cup coarsely chopped fresh parsley leaves
• 1/4 cup extra-virgin olive oil
• 1 Tbs. freshly squeezed lemon juice
• Salt and freshly ground black pepper
• 1 can oil-packed tuna, preferably Italian (optional)
• Extra-virgin olive oil, for drizzling

Directions

1. Fold the tubettini and beans together in a large bowl; set aside. In a small bowl, whisk together the anchovies, onion, garlic, rosemary, parsley, olive oil, and lemon juice.
2. Toss the pasta and beans with the dressing. Add salt and pepper and chill for at least 15 minutes. Just before serving, top the salad with flaked tuna, if you like, and drizzle with olive oil. Serve at cool room temperature.