Fusilli With Tuna, Vegetables And White Wine

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   1. Boil water and cook the pasta until it is on the firm side of al dente - you're going to return the pasta to the heat, so you don't want to cook it through. Drain well.

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   2. While the pasta is cooking, heat several tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the garlic and saute until fragrant, 1-2 minutes.

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   3. Add the artichokes, tuna and tomatoes and reduce the heat to medium-low. Toss all items to coat in the garlic-oil mixture.

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   4. Gently pour in the white wine, making sure to scrape up any bits that have stuck to the skillet, and return the heat to medium-high. Stirring frequently, let the sauce reduce by about half (this should take around 5 minutes), then reduce the heat to a simmer. Add a pinch of oregano and plenty of ground black pepper. Add salt to taste.

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   5. Add the cooked, drained pasta to the skillet and toss to coat. Immediately before serving, fold in a few handfuls of baby spinach so that they just begin to wilt.

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   6. Serve immediately!

* Per serving · 4 servings · Values may vary.

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