Best Tuna Pasta in 20 minutes
It would only take about 20 minutes to put this easy and impressive pasta dish on the table, so what are you waiting for?
- Zest of 1 lemon
- Juice of ½ lemon
- 1 tsp dried oregano
- 1 ½ cups frozen peas
- 6 garlic cloves, minced
- 2 5-oz cans tuna, drained
- Black pepper, to your liking
- 6 to 8 pitted kalmata olives, sliced
- Kosher salt (I use Diamond Crystal)
- 1 jalapeno pepper (optional), sliced
- ¾ lb spaghetti or pasta of your choice
- Grated Parmesan cheese, to your liking
- Handful chopped fresh parsley (about 1 ounce)
- 1 red bell pepper, cored and cut into thin strips
- Extra virgin olive oil (I use this Private Reserve Greek extra virgin olive oil)
- Bring 3 quart of water to a rolling boil and add 1 tbsp of kosher salt. Cook the pasta in the boiling water to al dante according to package (most spaghetti will cook in 9 to 12 minutes or so). After the pasta has been cooking for 5 minutes or so, add the frozen peas to cook with the pasta for the remainder of the time. When pasta is ready, take ¾ cup of the cooking water and set it aside. Drain pasta and peas in a colander.
- In a large deep cooking pan, heat 2 tbsp extra virgin olive oil over medium-high till shimmering but not smoking. Add red peppers and cook for 3 to 4 minutes, tossing regularly. Add garlic and cook, tossing frequently, for 30 to 45 seconds or so until fragrant.
- Now, add the cooked pasta and peas to the pan and toss to combine. Add tuna, lemon zest, lemon juice, parsley, oregano, black pepper, kalamata olives, jalapeno if using, and a big sprinkle of Parmesan cheese. Drizzle a bit of extra virgin olive oil and some of the pasta cooking water. Give everything a toss. Taste and adjust seasoning to your liking. Add more Paremsan if you like.
- Transfer tuna pasta to serving bowls. Enjoy your cooking!