- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
Ingredients
Salt
1 pound tubetti, or elbow macaroni
1/4 cup olive oil
2 cans (7 ounces each) tuna packed in water
10 ounce package frozen petite peas, thawed
1/4 cup lemon juice
2 tablespoons green olive paste or pesto
1/2 teaspoon dried red pepper flakes
Directions
- Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, about 10 minutes.
- Place olive oil, tuna, peas, lemon juice, olive paste and pepper flakes in a mixing bowl and mix well with a fork.
- When pasta is cooked, drain it thoroughly and return it to the pot, off heat, add tuna mixture to the pot and toss to combine; cover the pot and let mixture sit for a minute to heat through. Season to taste with salt and more pepper flakes if you wish.
- Leftovers are delicious served as a salad with mustard mayonnaise dressing or with a vinaigrette; chopped fresh tomatoes are a nice addition as would be chopped fresh parsley.
