Ingredients
Scale
- 2 ounces (approx. 60g) dry pasta (penne, fusilli, or spaghetti)
- 1/2 can (approx. 2.5 oz) tuna in oil or water, drained
- 1/3 cup frozen peas
- 1 tablespoon grated Parmesan cheese (the shaker kind works fine!)
- 1 clove garlic, minced (or 1/4 tsp garlic powder)
- 1 tablespoon olive oil or butter
- Salt and black pepper to taste
- Optional: A pinch of red pepper flakes
Instructions
- Step 1: Boil the Pasta – Bring a small pot of salted water to a boil. Add your dry pasta and cook according to the package instructions. About 2 minutes before the pasta is finished, toss the frozen peas directly into the boiling water with the pasta. This thaws the peas instantly and saves you from using a second pot.
- Step 2: Sauté the Aromatics – While the pasta boils, heat the olive oil or butter in a small skillet over medium heat. Add the minced garlic and red pepper flakes if you are using them. Sauté for about 1 minute until the garlic is fragrant but not browned. If you are using garlic powder, simply wait until the next step to add it.
- Step 3: Combine and Emulsify – Before draining the pasta and peas, scoop out about 1/4 cup of the starchy pasta water and set it aside. Drain the pasta and peas, then add them to the skillet with the garlic oil. Add the drained tuna and the Parmesan cheese. Pour in a splash of the reserved pasta water and toss everything vigorously. The water and cheese will combine with the oil to form a light, silky sauce. Season with plenty of black pepper and serve immediately.
- Cook Time: 15 minutes