Pantry Pasta With Tuna And Olive Tapenade

Step 1

Bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook for 2 minutes less than package directions, about 10 to 12 minutes.

Step 2

Meanwhile, heat a large skillet over medium heat. Add the oil and the garlic and cook until the garlic is aromatic and beginning to brown. Add the red pepper flakes if using, the tapenade and the drained tuna. Remove the pan from the heat. Stir gently to combine being careful not to break apart the tuna completely.

Step 3

When the pasta is ready, add 1/2 cup of the pasta water to the skillet and return it to medium heat. Using a large slotted spoon or a spider, remove the pasta from the water directly to the pan with the tuna mixture. Sprinkle the bare pasta with the parmesan cheese and toss well to combine allowing the tapenade and pasta water to create a sauce. Add more pasta water if needed. Stir in the peas, lemon zest and the parsley if using. Top with more parmesan cheese if desired.