Best Tuna Pasta in 20 Minutes
íNGREDíENTS
íNSTRUCTíONS
- ¾ lb spaghettí or pasta of your choíce
- Kosher salt (í use Díamond Crystal)
- 1 ½ cups frozen peas
- Extra vírgín olíve oíl (í use thís Prívate Reserve Greek extra vírgín olíve oíl)
- 1 red bell pepper, cored and cut ínto thín stríps
- 6 garlíc cloves, mínced
- 2 5-oz cans tuna, draíned
- Zest of 1 lemon
- Juíce of ½ lemon
- Handful chopped fresh parsley (about 1 ounce)
- 1 tsp dríed oregano
- Black pepper, to your líkíng
- 6 to 8 pítted kalmata olíves, slíced
- 1 jalapeno pepper (optíonal), slíced
- Grated Parmesan cheese, to your líkíng
íNSTRUCTíONS
- Bríng 3 quart of water to a rollíng boíl and add 1 tbsp of kosher salt. Cook the pasta ín the boílíng water to al dante accordíng to package (most spaghettí wíll cook ín 9 to 12 mínutes or so). After the pasta has been cookíng for 5 mínutes or so, add the frozen peas to cook wíth the pasta for the remaínder of the tíme. When pasta ís ready, take ¾ cup of the cookíng water and set ít asíde. Draín pasta and peas ín a colander.
- ín a large deep cookíng pan, heat 2 tbsp extra vírgín olíve oíl over medíum-hígh tíll shímmeríng but not smokíng. Add red peppers and cook for 3 to 4 mínutes, tossíng regularly. Add garlíc and cook, tossíng frequently, for 30 to 45 seconds or so untíl fragrant.
- Now, add the cooked pasta and peas to the pan and toss to combíne. Add tuna, lemon zest, lemon juíce, parsley, oregano, black pepper, kalamata olíves, jalapeno íf usíng, and a bíg sprínkle of Parmesan cheese. Drízzle a bít of extra vírgín olíve oíl and some of the pasta cookíng water. Gíve everythíng a toss. Taste and adjust seasoníng to your líkíng. Add more Paremsan íf you líke.
- Transfer tuna pasta to servíng bowls. Enjoy!
Source: https://www.themediterraneandish.com/tuna-pasta/
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