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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Pure Pantry Meal

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Total:: 20 min
Prep:: 20 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Fiery Tubetti with Tuna and Black Olives
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
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