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Pasta with Peas and Tuna
Pasta con Tonno e Piselli
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3 quarts water
1 box (10 oz.) frozen peas
4 tablespoons olive oil
1 cup chopped onion
6 cloves garlic, thickly sliced
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh Italian parsley
2 cans (6 oz.) solid white albacore tuna packed in water, drained
Zest of 1 large lemon, grated (1 tablespoon)
2 cups clam juice or chicken stock
¼ cup freshly squeezed lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 lb. spaghetti, or linguine
Yield: 6 generous portions
Bring the water for the pasta to a boil in a large pot.
Rinse the peas under warm water for a few seconds and drain well.
Heat the olive oil in a large sauté pan over medium heat until sizzling. Sauté the onion, garlic, red pepper flakes and half of the chopped parsley until the onion is lightly colored, about 6-7 minutes. Stir in the tuna and the lemon zest, breaking the tuna into flakes. Add the clam juice, lemon juice, salt and pepper. Bring the sauce to a boil then simmer to a sauce consistency about 8-10 minutes. Stir in the peas cook two more minutes
Cook the pasta according to the directions on the package, drain and return to the pot. Pour the sauce over the pasta and simmer over low heat stirring constantly, until the pasta is well coated, about 3 minutes. Remove from heat and sprinkle with parsley. The pasta is ready to be served.
©2013 Nick Stellino Productions