This darn delicious tuna pasta with peas comes together in 20 minutes. You’ll love the bold flavors thanks to simple ingredients like garlic, bell peppers, parsley, lemon zest, and a big sprinkle of Parmesan.
- ¾ lb spaghetti or pasta of your choice
- Kosher salt (I use Diamond Crystal)
- 1 ½ cups frozen peas
- Extra virgin olive oil (I use this Private Reserve Greek extra virgin olive oil)
- 1 red bell pepper, cored and cut into thin strips
- 6 garlic cloves, minced
- 2 5-oz cans tuna, drained
- Zest of 1 lemon
- Juice of ½ lemon
- Handful chopped fresh parsley (about 1 ounce)
- 1 tsp dried oregano
- Black pepper, to your liking
- 6 to 8 pitted kalmata olives, sliced
- 1 jalapeno pepper (optional), sliced
- Grated Parmesan cheese, to your liking
- Bring 3 quart of water to a rolling boil and add 1 tbsp of kosher salt. Cook the pasta in the boiling water to al dante according to package (most spaghetti will cook in 9 to 12 minutes or so). After the pasta has been cooking for 5 minutes or so, add the frozen peas to cook with the pasta for the remainder of the time. When pasta is ready, take ¾ cup of the cooking water and set it aside. Drain pasta and peas in a colander.
- In a large deep cooking pan, heat 2 tbsp extra virgin olive oil over medium-high till shimmering but not smoking. Add red peppers and cook for 3 to 4 minutes, tossing regularly. Add garlic and cook, tossing frequently, for 30 to 45 seconds or so until fragrant.
- Now, add the cooked pasta and peas to the pan and toss to combine. Add tuna, lemon zest, lemon juice, parsley, oregano, black pepper, kalamata olives, jalapeno if using, and a big sprinkle of Parmesan cheese. Drizzle a bit of extra virgin olive oil and some of the pasta cooking water. Give everything a toss. Taste and adjust seasoning to your liking. Add more Paremsan if you like.
- Transfer tuna pasta to serving bowls. Enjoy!
- Time Saving Tip: Get the pasta water boiling and begin to prep the rest of the ingredients while the pasta cooks.
- Cook’s Tip: Most spaghetti pasta will take anywhere from 9 to 12 minutes to cook in boiling water. After 5 minutes of cooking, that’s when you’ll add the frozen peas which will cook together with the spaghetti for the rest of the time. You do not need to thaw the frozen peas before using in this recipe.
- Cook’s Tip: If you’re using quality canned tuna that’s packed in good extra virgin olive oil, you do not need to drain the tuna. The olive oil from the can will be highly flavored and will enhance this pasta dish.
- For Mediterranean Diet friendly: use whole grain pasta
- Visit Our Online Shop to browse quality Mediterranean ingredients including our Private Reserve Greek extra virgin olive oil.
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian/Mediterranean
Keywords: Tuna Pasta, Spaghetti Tuna, Tuna and Pasta