Spicy Tuna Pasta with Garlic, Herbs, and Peas

🧂 Ingredients

• 16 oz lumache, medium shells, or pasta of your choice

  (see recipe notes for recommended shapes)
• 1 ½ cups frozen peas

  (can substitute ⅔ cup dehydrated peas)
• ⅓ cup olive oil
• 3 cloves fresh garlic, thinly sliced or minced

  (or to taste)
• 1 tbsp grated lemon zest

  (or add 1 tbsp minced preserved lemon to pan sauce step)
• 1 tsp red pepper flakes

  (or to taste)
• 1 tsp dried oregano, marjoram, or Italian herb blend

  (sub fresh herbs if available)
• ¼ tsp freshly ground black pepper

  (or to taste)
• 1 can tuna packed in olive oil
• 1 cup reserved pasta water

  (start with ½ cup, adding more if needed)
• ¼ cup grated Parmesan
• 3 tbsp fresh parsley

  (can sub fresh oregano, basil, or chives, but reduce the amount as these have a stronger flavor)
• 3 tbsp fresh lemon juice
• 2-3 tbsp brined capers

  (optional)
• tt salt and freshly ground black pepper

  (to taste)

Instructions

• 1 Bring a large pot of lightly salted water to a boil over high heat.
• 2 Peel and chop your fresh garlic cloves and get out your other ingredients. I
  like to thinly slice the whole garlic cloves for this dish, but you can also
  chop or mince them.
• 3 Add the olive oil, red pepper flakes, dried herbs, lemon zest (if you’re using
  it), and the garlic to the oil and heat over medium-high heat just until the
  garlic is fragrant and beginning take on the tiniest bit of color. Remove the
  pot from the heat. It will continue to cook, so make sure you don’t burn your
  garlic!
• 4 Cook your pasta al dente (follow the directions from your pasta manufacturer
  since cook times vary). Add the peas during the last 2-3 minutes of cooking time
  for the pasta.
• 5 Drain the pasta and peas, saving at least one cup of the pasta water. Return the
  pasta & peas to the cooking pot, and set the reserved pasta water aside.
• 6 To the pasta pot, over low heat, add the infused oil, the fresh herbs, lemon
  juice or minced preserved lemon, and capers, along with about half the pasta
  water. Stir and toss the pasta to coat.
• 7 Add the can of tuna along with the oil, and the Parmesan cheese. Break the tuna
  up gently as you mix the pasta. I like to leave large chunks, but you can also
  mix it in completely. Add additional pasta water if needed to bring the sauce
  together.
• 8 This dish is best served immediately, or keep hot and refrigerate any leftovers
  promptly.

Nutrition Info