A lovely Italian couple served this dish during a get together a few months back and I couldn’t believe how tasty and simple it was. Dessert was a bowl of chopped fresh peaches – and I’m still dreaming about the meal…
I would never think of adding tuna to a pasta (especially a tomato based sauce) but the combination is just beautiful. Luckily, tuna, pasta, frozen peas are always available in my kitchen/pantry so my frozen dinners/dumplings can take a breather….for now ;)
Here’s my version of the dish – enjoy!
- 2 tbs olive oil
- 2 cloves garlic, minced
- ½ onion, chopped finely
- Pinch of crushed red chile peppers
- ¾ cup of peas
- 2 6 oz cans of tuna, flaked (preferably packed in olive oil)
- A jar of tomato-based pasta sauce
- A package of your favorite pasta
- 2 tbs of chopped parsley (optional)
- Parmigiano-Reggiano, grated, for garnish.
Note: while you are cooking the pasta, start cooking the pasta (follow directions on package) so your pasta and sauce will be ready at the same time.
- In a large pan, heat olive oil until hot. Add in garlic, onions, and red chile peppers. Saute for 5 minutes and add in peas. Stir for a couple minutes and add in tuna. Stir mixture for another couple minutes.
- Add in pasta sauce and cook until heated (2-3 minutes). Stir in parsley.
- Serve over pasta and garnish with freshly grated parmigiano-reggiano and a pinch of crushed red chilies.