Pasta with Tuna, Peas, and Fresh Tomato
|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|
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.