Ingredients
Scale
- 200g Dry Pasta (Spaghetti, Penne, or Fusilli)
- 1 can (5oz) Tuna in water or oil, drained
- 1/2 cup Frozen Peas
- 2 tablespoons Olive Oil or Butter
- 2 cloves Garlic, minced
- 1/4 cup Grated Parmesan Cheese
- Salt and Black Pepper to taste
- Optional: A squeeze of lemon or pinch of red pepper flakes
Instructions
- Step 1: Boil the Pasta – Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until it reaches “al dente” texture. About two minutes before the pasta is finished, toss the frozen peas directly into the boiling pasta water. This thaws and cooks the peas instantly without requiring an extra pot.
- Step 2: Create the Flavor Base – While the pasta boils, heat the olive oil or butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not brown. Add the drained tuna to the skillet, breaking it up into smaller chunks with a wooden spoon. Season with a generous pinch of black pepper.
- Step 3: Combine and Emulsify – Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and peas, then add them directly into the skillet with the tuna and garlic. Pour in half of the reserved pasta water and the parmesan cheese. Toss everything vigorously over low heat. The cheese and water will create a light, silky sauce that coats every strand of pasta. Add more pasta water if it looks too dry.
- Step 4: Plating – Divide the pasta into two bowls. Top with an extra sprinkle of parmesan and a crack of fresh black pepper. If you have a lemon on hand, a quick squeeze of juice adds a bright acidity that elevates the whole dish. Serve immediately while hot.
- Cook Time: 15 minutes