Ingredients
Scale
- 2 oz (100g) Dried pasta (spaghetti, penne, or fusilli)
- 1 can (5 oz) Chunk light tuna in water or oil, drained
- 1/2 cup Frozen peas
- 2 tbsp Grated parmesan cheese
- 1 clove Garlic, minced
- 1 tbsp Olive oil or butter
- Salt and black pepper to taste
- Optional: A squeeze of lemon juice or a pinch of red pepper flakes
Instructions
- Step 1: Boil the Pasta and Peas. Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions. When there are only two minutes of cooking time remaining, toss the frozen peas directly into the boiling water with the pasta. This thaws the peas perfectly without requiring an extra pot. Before draining, reserve about 1/4 cup of the starchy pasta water—this is the secret to a silky sauce.
- Step 2: Saut the Aromatics and Tuna. While the pasta finishes, heat the olive oil or butter in a medium skillet over medium heat. Add the minced garlic and saut for about 30 seconds until fragrant, being careful not to burn it. Add the drained tuna to the skillet. Use a fork to break up the larger chunks and stir it into the garlic oil for one minute to infuse the flavors. If you like a bit of heat, add your red pepper flakes now.
- Step 3: Combine and Emulsify. Transfer the drained pasta and peas into the skillet with the tuna. Pour in half of the reserved pasta water and sprinkle the parmesan cheese over the top. Toss everything vigorously with tongs or a large spoon. The cheese and pasta water will emulsify into a light, savory sauce that coats every strand. If the pasta looks too dry, add the remaining water. Season with salt, plenty of black pepper, and a squeeze of lemon juice if desired. Serve immediately while hot.
- Cook Time: 15 minutes