Pasta with Tuna, Peas, and Fresh Tomato Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| 2 medium garlic cloves, chopped fine | ||
| 1 cup rich, salt-free fish stock | ||
| Peas | 6 Ounce | |
| Spring water | 1 6 1/2 Ounce, broken | |
| 1 medium-to-large firm ripe tomato, peeled, cored, seeded, and cut into 1/4-inch dice | ||
| Parsley | 1 1/2 Tablespoon, finely chopped | |
| Chopped | 2 Teaspoon, finely chopped | |
| Lemon juice | 2 Teaspoon | |
| black pepper | 1 | |
| 1 pound pasta, cooked and drained | ||
Directions
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.
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.
Chef
