Ingredients
Scale
- 6 oz Dried Pasta (Spaghetti, Penne, or Fusilli)
- 1 can (5 oz) Tuna in water or oil, drained
- 1/2 cup Frozen Peas
- 2 tbsp Grated Parmesan Cheese
- 1 tbsp Olive oil or Butter
- 1/2 tsp Garlic powder
- Salt and black pepper to taste
- Optional: A splash of pasta water for creaminess
Instructions
- Step 1: Boil the Pasta Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Add your pasta and cook according to the package instructions. Aim for “al dente” texture, which means the pasta is cooked but still has a slight firmness. About two minutes before the pasta is finished, add the frozen peas directly into the boiling water with the pasta. This thaws and cooks the peas instantly without needing a second pot.
- Step 2: Prepare the Sauce Base Before draining the pasta and peas, carefully scoop out about 1/4 cup of the starchy pasta water and set it aside. Drain the pasta and peas in a colander. Return the empty pot to the stove over low heat. Add the olive oil or butter and the garlic powder. Stir for 30 seconds until fragrant. Add the drained tuna to the pot, breaking it up with a fork into smaller flakes.
- Step 3: Combine and Emulsify Add the pasta and peas back into the pot with the tuna. Sprinkle in the grated Parmesan cheese. Pour in a small amount of the reserved pasta water. Toss everything together vigorously. The starch in the water and the melted cheese will create a light, silky sauce that coats every strand of pasta. Season with plenty of black pepper and a pinch of salt if needed. Serve immediately while hot.
- Cook Time: 15 minutes