Lemony Tuna Pasta

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This is a quick dinner from the Israeli cookbook Sababa which can be done with pantry staples, assuming that you have on hand 24-Hour Salted Lemon Spread.  The original included a small chili, which I left out since there is a bit of chili in the lemon spread.  Add it if you like.  This was intended to make 2 servings, but it was enough for 3 servings for Carol and I, especially with some salad on the side.

Like many recipes, “mise en place” (having all the ingredients measured and prepared in advance of cooking) is important since the actual cooking goes quickly.

6 oz. long pasta (we used mafaldine (like a thin lasagna) since we had it on hand)

1/2 cup frozen peas

2 Tbs. olive oil

3 cloves garlic, chopped

3 Tbs. 24-Hour Salted Lemon Spread

1 can (~6 oz.) tuna packed in oil, drained

¼ cup grated Parmesan, plus more for serving

¼ cup pitted Kalamata olives, halved

½ cup chopped parsley

Black pepper to taste

Bring a large pot of salted water to boil and cook the pasta per the package directions.  One minute before it is done, add the frozen peas.

While the pasta is cooking, heat the olive oil in a large skillet and cook the garlic until fragrant.  Add the lemon spread and cook 4-5 minutes, until it darkens slightly.  Add the tuna, the Kalamata olives and a few tablespoons of the pasta water and  stir to mix well.

When the pasta is done, drain and add the pasta and peas to the skillet.  Add the Parmesan and parsley.  Toss until everything is well mixed.  Add black pepper to taste.  Serve with additional Parmesan.


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