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Farfalle with tuna and peas

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Ingredients for 2 servings:

  • 200g farfalle
  • 1 can of tuna in olive oil
  • 1 clove(s) garlic, chopped
  • 100 g peas, fine, from the can or jar
  • 200 g tomatoes, chopped, approx. 200 g
  • 2 tbsp olive oil
  • n. B. Chili pepper(s), pitted and finely chopped
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Tonno and Piselli

Cook the farfalle according to the package instructions. In a non-stick pan, sauté the garlic and chili pepper in olive oil. Add the tuna and oil and shred with a fork. After about three minutes, stir in the tomatoes. Season with salt and pepper. After 10 minutes, stir in the peas and simmer over moderate heat for five minutes. If the sauce is too thick, stir in some of the pasta cooking water. Mix the drained farfalle with the sauce. Note: If using fresh or frozen peas, cook them in the tomato sauce for 10-15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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