16ozlumache, medium shells, or pasta of your choice(see recipe notes for recommended shapes)
1 ½cupsfrozen peas(can substitute ⅔ cup dehydrated peas)
Infused Oil:
⅓cupolive oil
3clovesfresh garlic, thinly sliced or minced(or to taste)
1tbspgrated lemon zest(or add 1 tbsp minced preserved lemon to pan sauce step)
1tspred pepper flakes(or to taste)
1tspdried oregano, marjoram, or Italian herb blend(sub fresh herbs if available)
¼tspfreshly ground black pepper(or to taste)
Pan Sauce
1cantuna packed in olive oil
1cupreserved pasta water(start with ½ cup, adding more if needed)
¼cupgrated Parmesan
3tbspfresh parsley(can sub fresh oregano, basil, or chives, but reduce the amount as these have a stronger flavor)
3tbspfresh lemon juice
2-3tbspbrined capers(optional)
ttsalt and freshly ground black pepper(to taste)
Instructions
Bring a large pot of lightly salted water to a boil over high heat.
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.
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!
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.
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.
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.
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.
This dish is best served immediately, or keep hot and refrigerate any leftovers promptly.
Notes
Variations:If you use tuna packed in water, drain most of the liquid before adding to the sauce. Reserve and add if the sauce needs thinning.You can increase the amount of frozen peas if you want to bulk up the fiber, protein, and vitamins, and sneak more servings of veggies into your pasta! I've used up to 2-3 cups per pound of pasta. You can also use dehydrated peas (not split peas). Add these to the boiling pasta water at the same time as the pasta (at least 10 minutes) or rehydrate them first with boiling water.