I love this stripped down version of tuna noodle. For those nights that you are either (1) in the mood for a lighter dinner, or (2) lazy. Really, it takes about as long as cooking the pasta. Using the imported italian canned tuna makes a big difference here because you can really taste it. Make sure to use the tuna in oil, not water, because the oil dresses the pasta.
Parpardelle with Tuna and Peas
1 can tuna in oil
1 cup frozen peas
1/2 pound parapardelle pasta (the really wide long noodles)
1/2 cup chopped dill
Grated romano cheese
olive oil
salt and pepper
crushed chili pepper
Boil a full pot of water and cook the pasta. When the pasta is almost done, add the peas. When the pasta and peas are done, drain.
Add the can of tuna with it's oil to the pot. Return the pasta and peas to the pot. Add a little extra olive oil is it's a little dry. Add the chopped dill, romano cheese, crushed chili and salt and pepper.
Serve!
