Tuesday, March 31, 2020

Best Tuna Pasta in 20 minutes


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?

INGREDIENTS
  • 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)



 INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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.
  4. Transfer tuna pasta to serving bowls. Enjoy your cooking!