Ingredients
Scale
- 8 oz (225g) Spaghetti or Penne pasta
- 1 can (5 oz) Tuna in water or oil, drained
- 1 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 juice or a pinch of red pepper flakes
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 until it reaches “al dente” texture. About two minutes before the pasta is finished, pour the frozen peas directly into the boiling water with the pasta. This blanched the peas perfectly without needing a separate pot. Before draining, reserve about 1/2 cup of the starchy pasta water. - Step 2: Sauté the Aromatics
While the pasta drains, place the same pot back on the stove over medium heat. Add the olive oil or butter. Once hot, toss in the minced garlic. Sauté the garlic for about 30 to 60 seconds until it becomes fragrant and slightly golden, but be careful not to burn it. If you like a bit of heat, this is the perfect time to add a pinch of red pepper flakes. - Step 3: Combine and Emulsify
Add the drained tuna, cooked pasta, and peas back into the pot with the garlic oil. Pour in the grated Parmesan cheese and a splash of the reserved pasta water. Toss everything vigorously with tongs or a large spoon. The pasta water and cheese will combine with the oil to create a light, silky sauce that coats every strand of pasta. Season with plenty of black pepper and a little extra salt if needed. Serve immediately while hot.
- Cook Time: 15 minutes