Tuna pea pasta: it’s not just a quick meal; it’s a comforting hug in a bowl! I remember my grandmother making this for me after school, and the simple aroma of tuna, peas, and pasta would instantly brighten my day. It’s a dish that transcends generations, offering a delightful blend of flavors and textures that’s both satisfying and incredibly easy to prepare.
While its exact origins are a bit murky, tuna pea pasta likely emerged as a resourceful way to create a complete and nourishing meal using pantry staples. Canned tuna, a readily available source of protein, combined with frozen peas, a convenient vegetable option, and pasta, a versatile carbohydrate, made it a go-to for busy families. This dish speaks to the heart of home cooking: simple ingredients transformed into something truly special.
What makes this dish so beloved? For starters, the taste is phenomenal! The savory tuna complements the sweetness of the peas, all brought together by the comforting starchiness of the pasta. The slight bite of perfectly cooked pasta against the soft peas and flaky tuna creates a textural symphony that keeps you coming back for more. Plus, let’s be honest, its convenience is a major draw. In under 30 minutes, you can have a delicious and satisfying meal on the table, making it perfect for weeknight dinners or a quick lunch. So, are you ready to rediscover the magic of this classic comfort food?
Ingredients:
- 1 pound pasta (penne, fusilli, or your favorite shape)
- 2 (5 ounce) cans tuna in olive oil, drained
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
- 1 lemon, zested and juiced
Cooking the Pasta:
- First things first, let’s get that pasta cooking! Fill a large pot with salted water and bring it to a rolling boil. The salt is important it seasons the pasta from the inside out.
- Once the water is boiling, add the pasta and cook according to the package directions until al dente. Al dente means “to the tooth” in Italian, so you want the pasta to be firm but not crunchy. Usually, this is about 8-10 minutes, but check the package for specific instructions.
- Before you drain the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! We’ll use it later to create a creamy, emulsified sauce. Trust me, don’t skip this step!
- Drain the pasta in a colander and set it aside.
Preparing the Tuna Pea Sauce:
- While the pasta is cooking, let’s get started on the sauce. In a large skillet or pot (the same one you used for the pasta is fine, just rinse it out!), heat the olive oil over medium heat.
- Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter. You want it to be lightly golden and smell amazing.
- If you’re using red pepper flakes, add them to the skillet along with the garlic. This will infuse the oil with a little bit of heat.
- Now, add the drained tuna to the skillet. Break it up with a spoon or fork into smaller pieces. Cook for about 2-3 minutes, stirring occasionally, until the tuna is heated through.
- Add the frozen peas to the skillet and cook for another 2-3 minutes, or until they are heated through and bright green.
- Pour in the heavy cream and stir to combine. Bring the mixture to a simmer and cook for about 2-3 minutes, or until the sauce has thickened slightly.
- Stir in the grated Parmesan cheese and lemon zest. The Parmesan will add a salty, savory flavor, and the lemon zest will brighten up the sauce.
- Season the sauce with salt and freshly ground black pepper to taste. Remember that the Parmesan cheese is already salty, so start with a small amount of salt and add more as needed.
- If the sauce is too thick, add a little bit of the reserved pasta water to thin it out. You want the sauce to be creamy and coat the pasta nicely.
- Squeeze in the juice of half a lemon. Taste and add more if needed. The lemon juice adds a lovely tang that balances out the richness of the cream and tuna.
Combining Pasta and Sauce:
- Add the cooked pasta to the skillet with the tuna pea sauce. Toss to coat the pasta evenly with the sauce.
- If the pasta seems dry, add a little more of the reserved pasta water until it reaches your desired consistency.
- Continue to cook for another minute or two, stirring occasionally, until the pasta is heated through and the sauce has thickened slightly.
Serving:
- Remove the pasta from the heat and stir in the chopped fresh parsley. The parsley will add a pop of color and freshness to the dish.
- Serve the pasta immediately. Garnish with extra grated Parmesan cheese and a sprinkle of red pepper flakes (if desired).
- A squeeze of fresh lemon juice just before serving is also a great addition!
Tips and Variations:
- Pasta Shape: Feel free to use any pasta shape you like for this recipe. Penne, fusilli, rotini, and farfalle all work well.
- Tuna: I prefer to use tuna packed in olive oil for this recipe, as it adds more flavor. However, you can also use tuna packed in water. Just be sure to drain it well.
- Vegetables: You can add other vegetables to this dish, such as chopped bell peppers, zucchini, or spinach. Add them to the skillet along with the peas.
- Cheese: If you don’t have Parmesan cheese, you can use Pecorino Romano or Grana Padano instead.
- Spice: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
- Creaminess: For an extra creamy sauce, you can add a tablespoon of mascarpone cheese or cream cheese.
- Herbs: In addition to parsley, you can also use other fresh herbs, such as basil, oregano, or thyme.
- Lemon: Don’t skip the lemon! It really brightens up the dish and adds a lovely tang.
- Make it Lighter: To make this dish lighter, you can use half-and-half instead of heavy cream. You can also use whole wheat pasta.
- Garlic Lovers: If you love garlic, feel free to add an extra clove or two.
- Make Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, cook the pasta and add it to the sauce.
- Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. You may need to add a little bit of water or milk to loosen the sauce.
Serving Suggestions:
- Serve this tuna pea pasta as a main course for lunch or dinner.
- It’s also a great side dish to grilled chicken, fish, or vegetables.
- Serve with a side salad and some crusty bread for a complete meal.
- Pair it with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Nutritional Information (Approximate):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 600-700 per serving
- Protein: 30-40 grams
- Fat: 30-40 grams
- Carbohydrates: 60-70 grams
Why This Recipe Works:
This tuna pea pasta recipe is a winner because it’s quick, easy, and delicious. It’s perfect for busy weeknights when you don’t have a lot of time to cook. The combination of tuna, peas, and creamy Parmesan sauce is incredibly satisfying, and the lemon zest and juice add a bright, fresh flavor that keeps you coming back for more. Plus, it’s a great way to use pantry staples and frozen vegetables, so you can always have the ingredients on hand. The reserved pasta water is the secret ingredient that makes the sauce extra creamy and emulsified, so don’t forget to save it! This recipe is also very versatile you can easily customize it to your liking by adding different vegetables, cheeses, or spices. Whether you’re a seasoned cook or a beginner, you’ll love how easy and delicious this tuna pea pasta is!
Troubleshooting:
- Sauce is too thick: Add more reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency. You can also use milk or cream if you don’t have any pasta water left.
- Sauce is too thin: Simmer the sauce for a few more minutes, stirring occasionally, until it thickens. You can also add a slurry of cornstarch and water (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to the sauce to help thicken it.
- Pasta is sticking together: Make sure to use enough water when cooking the pasta and stir it occasionally to prevent it from sticking. You can also add a tablespoon of olive oil to the cooking water.
- Tuna is dry: Use tuna packed in olive oil, which is more flavorful and moist than tuna packed in water. You can also add a little bit of olive oil or butter to the skillet when cooking the tuna.
- Peas are overcooked: Add the
Conclusion:
This isn’t just another pasta dish; it’s a vibrant, flavorful, and incredibly satisfying meal that deserves a spot in your regular rotation. The combination of flaky tuna, sweet peas, and perfectly cooked pasta, all brought together by a creamy, lemony sauce, is simply irresistible. I truly believe this tuna pea pasta recipe is a must-try for anyone looking for a quick, easy, and delicious weeknight dinner. Its the kind of meal that even picky eaters will enjoy, and it’s versatile enough to adapt to your own preferences and what you have on hand.
But why is it a must-try? Beyond the incredible taste, it’s the sheer simplicity. You likely already have many of the ingredients in your pantry, and the entire dish comes together in under 30 minutes. That’s a win in my book! Plus, it’s a fantastic way to incorporate more protein and vegetables into your diet without sacrificing flavor. It’s a complete meal in one bowl, leaving you feeling full and satisfied without being weighed down.
Looking for serving suggestions? This tuna pea pasta is fantastic on its own, but you can easily elevate it with a few simple additions. A sprinkle of freshly grated Parmesan cheese adds a salty, savory note that complements the other flavors beautifully. A squeeze of fresh lemon juice brightens everything up and adds a touch of acidity. For a bit of heat, try adding a pinch of red pepper flakes. And if you’re feeling fancy, a drizzle of high-quality olive oil at the end adds richness and depth.
Want to get creative with variations? Feel free to swap out the peas for other vegetables like asparagus, broccoli florets, or even spinach. Canned salmon works just as well as tuna, offering a slightly different flavor profile. If you’re not a fan of cream, you can use a lighter sauce made with olive oil, garlic, and lemon juice. For a gluten-free option, simply use your favorite gluten-free pasta. The possibilities are endless! You can even add some chopped sun-dried tomatoes for a burst of intense flavor. Consider adding some capers for a salty, briny kick. A handful of fresh herbs like parsley, dill, or chives will also elevate the dish.
I’m confident that you’ll love this tuna pea pasta as much as I do. It’s a comforting, flavorful, and incredibly easy meal that’s perfect for any occasion. Its a great way to use up pantry staples and create something truly special.
So, what are you waiting for? Head to your kitchen, gather your ingredients, and give this recipe a try! I promise you won’t be disappointed. And more importantly, I’d love to hear about your experience. Did you make any modifications? What did you think of the flavor? Share your thoughts and photos in the comments below! Your feedback helps me improve my recipes and inspires other readers to try them too. Let’s create a community of pasta lovers, one delicious dish at a time. I cant wait to see your creations and hear your stories! Happy cooking!
Tuna Pea Pasta: A Quick, Healthy & Delicious Recipe
Quick and easy tuna pea pasta in a creamy Parmesan sauce, brightened with lemon. A perfect weeknight meal using pantry staples!
Ingredients
- 1 pound pasta (penne, fusilli, or your favorite shape)
- 2 (5 ounce) cans tuna in olive oil, drained
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
- 1 lemon, zested and juiced
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
- Prepare the Tuna Pea Sauce: In a large skillet or pot, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant (do not burn). Add red pepper flakes (if using).
- Add drained tuna to the skillet. Break it up with a spoon or fork into smaller pieces. Cook for about 2-3 minutes, stirring occasionally, until the tuna is heated through.
- Add the frozen peas to the skillet and cook for another 2-3 minutes, or until they are heated through and bright green.
- Pour in the heavy cream and stir to combine. Bring the mixture to a simmer and cook for about 2-3 minutes, or until the sauce has thickened slightly.
- Stir in the grated Parmesan cheese and lemon zest.
- Season the sauce with salt and freshly ground black pepper to taste.
- If the sauce is too thick, add a little bit of the reserved pasta water to thin it out.
- Squeeze in the juice of half a lemon. Taste and add more if needed.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the tuna pea sauce. Toss to coat the pasta evenly with the sauce.
- If the pasta seems dry, add a little more of the reserved pasta water until it reaches your desired consistency.
- Continue to cook for another minute or two, stirring occasionally, until the pasta is heated through and the sauce has thickened slightly.
- Serving: Remove the pasta from the heat and stir in the chopped fresh parsley.
- Serve the pasta immediately. Garnish with extra grated Parmesan cheese and a sprinkle of red pepper flakes (if desired).
- A squeeze of fresh lemon juice just before serving is also a great addition!
Notes
- Pasta Shape: Use any pasta shape you like (penne, fusilli, rotini, farfalle).
- Tuna: Tuna in olive oil is preferred, but tuna in water can be used (drain well).
- Vegetables: Add other vegetables like bell peppers, zucchini, or spinach with the peas.
- Cheese: Pecorino Romano or Grana Padano can be substituted for Parmesan.
- Spice: Adjust red pepper flakes or add cayenne pepper for more spice.
- Creaminess: Add mascarpone or cream cheese for extra creaminess.
- Herbs: Use other fresh herbs like basil, oregano, or thyme.
- Lemon: Don’t skip the lemon!
- Lighter Version: Use half-and-half instead of heavy cream, and whole wheat pasta.
- Garlic Lovers: Add extra garlic cloves.
- Make Ahead: Prepare the sauce ahead of time (up to 2 days).
- Leftovers: Store in the refrigerator for up to 3 days. Reheat gently, adding water or milk to loosen the sauce.
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