Canned Tuna Pasta

Ingredients

• 3/4 pound spaghetti ((or pasta of your choice))
• Kosher salt
• 1 1/2 cups frozen peas
• Extra virgin olive oil
• 1 red bell pepper, (cored and cut into thin strips)
• 6 garlic cloves (minced)
• 2 (5-ounce) cans albacore tuna, drained and flaked
• 1 lemon, (zested and juiced)
• 1/2 bunch parsley, (leaves and tender stems, chopped)
• 1 teaspoon dried oregano
• Black pepper
• 6 to 8 pitted Kalamata olives, (sliced)
• 1 jalapeno pepper ((optional), sliced)
• Grated Parmesan cheese, (for serving)

Steps

1. 1

   Cook the pasta and peas. Bring a large pot of water to a rolling boil. Once boiling, season generously with salt. Cook the pasta in the boiling water to al dente according to the package directions. Five minutes into cooking the pasta, add the frozen peas. When the pasta and peas are both tender, reserve 3/4 cup of the cooking water and drain.

2. 2

   Cook the veggies. In a large, deep cooking pan, heat 2 tablespoons of olive oil over medium-high. Once shimmering, add the bell peppers and toss until softened, 3 to 4 minutes. Add the garlic and toss until fragrant, about 30 seconds.

3. 3

   Finish and serve. Toss in the cooked pasta and peas, tuna, lemon zest, lemon juice, parsley, oregano, black pepper, olives, jalapeno (if using), and a big sprinkle of Parmesan. Drizzle a bit of olive oil and a splash of the pasta cooking water. Give everything a vigorous toss, adding more pasta water and tossing if the pasta looks dry. Taste and adjust seasoning to your liking. Transfer the tuna pasta to serving bowls. Enjoy!