1/4 cup extra virgin olive oil 1 15 oz can cannellini beans Salt and Pepper to taste 1 Tbs. parsley, chopped 1 lb. Fasta short pasta 1 tsp. dried rosemary, crumbled 1 Tbs. onion, minced 1 tsp. garlic, minced 1 5 oz. can solid white tuna
Heat water for boiling pasta. Drain tuna and cannellini beans.
Heat olive oil in large skillet over medium heat. Add rosemary and stir for 10 seconds. Add onion and garlic and saute for 30 seconds.
Add drained tuna and mix well. Cook one minute. Add drained cannellini beans. Season with salt and pepper. Add parsley. Stir and reduce heat to low.
Cook pasta to al dente. Drain and transfer pasta to serving bowl. Pour the tuna-bean mixture on top and garnish with parsley sprigs.
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