Best Tuna Pasta in 20 Minutes

íNGREDíENTS

• 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

1. 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.
2. 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.
3. 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.
4. Transfer tuna pasta to servíng bowls. Enjoy!

Source: https://www.themediterraneandish.com/tuna-pasta/