I love tuna noodle casserole, but sometimes it can just be too rich for me. This recipe drew my attention because it had my favorite components of the casserole (tuna, pasta and peas) but was in a spicy oil and lemon sauce. The dish took almost no time to put together, was cheap and was very tasty.
- Kosher salt
- 1 pound dried pasta
- 1 cup frozen peas
- 1/3 cup extra-virgin olive oil
- 1 clove garlic, peeled and thinly sliced
- 1 teaspoon red chili flakes
- 1 (5-ounce) can tuna packed in olive oil, preferably Italian (see note above)
- 1 tablespoon grated lemon zest plus 2 teaspoons juice from one lemon
- 1/4 cup chopped fresh parsley leaves
- Freshly ground black pepper
Bring a large pot of salted water to a boil and cook pasta according to package directions. 30 seconds before pasta is done, add peas to the boiling water. Drain pasta and peas, reserving 1/2 cup of cooking liquid.
While pasta cooks, heat olive oil in a small skillet medium heat until shimmering. Add garlic and chili flakes and cook, stirring until fragrant, about 1 minutes. Transfer mixture to a bowl and set aside.
When pasta is cooked, return pasta to now-empty pot. Add tuna, breaking it into chunky flakes as you add it. Add garlic and chili oil mixture to pasta and set over high heat. Add reserved pasta cooking liquid, lemon zest, and lemon juice and simmer, stirring constantly, until the sauce coats the pasta and thickens. Stir in parsley, season to taste with salt and pepper, and serve immediately.