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Pasta With Tuna, Peas, And Fresh Tomato

Fettuccine.Inn's picture
Ingredients
  Olive oil 1 Tablespoon
  Garlic clove 2 Medium, chopped fine
  Rich salt free fish stock 1 Cup (16 tbs)
  Peas in pod 6 Ounce, shelled (About 1/2 Cup Peas)
  White tuna in spring water 6 1⁄2 Ounce, broken into rough 1/2-3/4 inch chunks (1 Can)
  Firm ripe tomato 1 Large, peeled, cored, seeded and cut into 1/4 inch dice
  Finely chopped italian parsley 1 1⁄2 Tablespoon
  Savory leaves 2 Teaspoon, chopped (Use Fresh Ones)
  Lemon juice 2 Teaspoon
  Freshly ground black pepper To Taste
  Pasta 1 Pound, cooked and drained
Directions

In a medium saucepan, heat the oil with the garlic over moderate heat.
When the garlic sizzles, add the stock.
As soon as the stock simmers briskly, add the peas, reduce the heat slightly, cover, and cook until they are tender, 3 to 4 minutes.
Add the tuna, tomato, herbs, and lemon juice to the pan.
Simmer for 30 seconds to 1 minute more, then pour over cooked pasta.
Season generously with black pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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