Shelter-in-place shouldn’t be the one time you make this pasta dish. It’s a keeper.
This pantry-inspired recipe could be on the desk in quarter-hour, so add it to your repertoire of simple weeknight dinners.
By now we’re accustomed to digging by way of our pantries for dinner inspiration. I attempt to view it as a enjoyable cooking problem and a possibility to (lastly) use the stacks of canned, jarred and frozen items that appear to have completely populated my cupboards or burrowed themselves into the depths of the freezer. This pasta dish is a results of my kitchen foraging. The factor is, it’s additionally a scrumptious meal, and I’m wondering why I haven’t made it extra usually.
Likelihood is, you have already got the primary elements – canned or jarred tuna, frozen peas, and dried pasta – stashed in your kitchen. Tuna is a straightforward, nutritious, and flavorful addition to pasta. In actual fact, spaghetti al tonno is an Italian basic. When attainable, use a sustainably sourced tuna, and don’t draw back from tuna packed in olive oil, particularly for this recipe. It’s the oil that contributes taste and richness to the dish. Peas’ pure sweetness brightens the pasta and enhances the briny tuna. I additionally add contemporary chile pepper. For those who don’t have one, then enhance the quantity of dried crimson pepper flakes to 1 teaspoon.
Spaghetti with Tuna, Peas, and Lemon
Energetic Time: quarter-hour
Whole Time: quarter-hour
Serves: 4
12 ounces spaghetti
3 tablespoons olive oil
2 garlic cloves, minced or pushed by way of a press
1/2 teaspoon crushed crimson pepper flakes
1 cup frozen peas, defrosted
1 (7-ounce) can or jar of tuna, packed in olive oil, drained
1 small crimson jalapeño pepper, seeded, thinly sliced (elective)
2 tablespoons contemporary lemon juice
1 teaspoon finely grated lemon zest, plus further for garnish
1/2 teaspoon salt
1/4 teaspoon freshly floor black pepper
2 to three tablespoons chopped contemporary dill
- Deliver a big pot of generously salted water to a rolling boil. Add the pasta and prepare dinner till al dente. Reserve 1/2 cup of the cooking water and drain the pasta.
- Whereas the pasta is cooking, warmth the oil in a big skillet over medium warmth. Add the garlic and crimson pepper flakes and sauté till aromatic, about 1 minute, after which add the peas and sauté till heated by way of, about 1 extra minute.
- Add the tuna, jalapeño (if utilizing), lemon juice, lemon zest, salt, and pepper. Flip off the warmth and gently stir, with out over-mixing, to interrupt up the tuna whereas sustaining a chunky texture (you don’t wish to prepare dinner the tuna).
- When the pasta is prepared, add to the skillet. Over low warmth, gently stir to mix and coat the spaghetti. If too dry, add some cooking water, 2 tablespoons at a time, to moisten to your style. Divide the pasta between serving bowls. Garnish with the dill and extra lemon zest.