Tuna and Pea Pasta

Name: Tuna and Pea Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Gluten-free Spaghetti pasta 11.3 oz; Tuna in oil drained 4.6 oz; Peas 1 cup; Cherry tomatoes 1 ¼ cup; Garlic 1 clove; Basil to taste; Fine salt to taste; Extra virgin olive oil to taste; Black pepper to taste

it es fr de br

477

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 477
Carbohydrates g 73.6
of which sugars g 5.8
Protein g 18
Fats g 12.2
of which saturated fat g 2.39
Fiber g 5.1
Cholesterol mg 18
Sodium mg 1585

Difficulty: Easy
Prep time: 5 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Pasta with tuna and peas—it is a classic dish you'll find in many Italian kitchens. Seriously good stuff. Especially when you need something quick that still tastes fresh and a bit creamy. The mix of tuna pasta recipe and sweet green peas, plus a burst of cherry tomatoes, really really works. Simple, yet you get a real tender bite from the spaghetti, and the fish adds a nice moist texture. Pretty much like that.

In Italy, this meal is famous for being a go-to when you need to feed people fast or whip up something from pantry staples. And here's the thing: people often swap out spaghetti for linguine or go for a creamy tuna pasta vibe, adding a splash of pasta water for a silkier sauce. Want a bit of heat? Sprinkle in some chili flakes. It’s close to that aglio, olio e peperoncino feel, but with a twist.

On busy nights, this pasta with tuna and peas can be a lifesaver. You know, when you’ve got hungry mouths and not much time. Italian families love its versatility—one day you might add garlic and oil, another day whatever pasta shape is on hand. And listen, it’s also great for gluten-intolerant guests since you can easily swap in gluten-free noodles without losing the comforting flavor.

The best part? You don’t need fancy ingredients. Just good canned tuna, peas and maybe a handful of ripe cherry tomatoes, and you’ve got dinner ready in under half an hour. Some families even turn leftovers into a tuna and pea pasta bake, which gets all golden and bubbly in the oven. And the sauce? Really makes it.

Ultimately, what makes this dish special is how it brings everyone together with food that’s simple, tangy, and still feels a bit special—even when made at the last minute. It’s the kind of meal that fits right in with other budget-friendly pasta recipes, proving that you don’t need a lot of time or ingredients to serve something super tasty.

How to prepare Tuna and Pea Pasta

To prepare the tuna and pea pasta, first put a pot full of water on the heat, bring it to a boil, and salt it. Wash and cut the cherry tomatoes in half 1, in a pan, heat the oil, add the peeled garlic clove 2 and let it brown for a few moments. Then add the cherry tomatoes 3

And once the cherry tomatoes have released their juices, add the peas 4 and cook for about 5 minutes. Add the basil coarsely torn by hand 5, let the sauce cook over medium heat for another 5 minutes or so. Meanwhile, pour the pasta into the water now brought to a boil 6 and cook al dente, 3 minutes less than the time indicated on the package.

Salt the sauce 7, adjust with pepper, and once the 5 minutes of cooking have passed, remove the garlic clove 8 and add the drained tuna 9, cooking everything for another two minutes or so,

if the sauce dries out too much, add a little pasta cooking water 10. Drain the pasta directly into the pot with the sauce 11, add a ladle of cooking water 12

and toss it for a few moments 13. Serve your tuna and pea pasta hot with another sprinkle of black pepper to taste (14-15).

Storage

It is recommended to consume the tuna and pea pasta as soon as it is ready or within the day, storing it in the refrigerator in an airtight container, and reheating before serving. Freezing is not recommended.