Creamy Tuna Pasta Peas
A warm, comforting pasta dish that transforms humble pantry staples — canned tuna, frozen peas, and Parmesan — into a rich, creamy dinner ready in under 30 minutes.
| Amount | Ingredient |
|---|---|
| Calories | 492 kcal |
| Protein | 31 g |
| Carbohydrates | 52 g |
| Fiber | 4 g |
| Fat | 17 g |
| Saturated Fat | 9 g |
| Sodium | 566 mg |
| Sugar | 4 g |
📋 Preparation
Step 1 — Cook the pasta
Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain in a colander, reserving ½ cup of the pasta cooking water.
Step 2 — Sauté the garlic
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Do not let the garlic brown or it will turn bitter.
Step 3 — Cook the peas
Add the frozen peas to the skillet with a pinch of salt and pepper. Sauté for 2 to 3 minutes, until the peas are bright green and heated through.
Step 4 — Make the cream sauce
Pour the half-and-half into the skillet and bring to a gentle simmer, stirring frequently to prevent scorching. Let it simmer until slightly reduced, about 3 minutes. The sauce should be thick enough to coat the back of a spoon.
Step 5 — Combine
Add the drained pasta to the skillet and toss to coat. Sprinkle the Parmesan over the top and stir until the cheese melts into the sauce. If the sauce is too thick, add a splash of the reserved pasta water. Taste and adjust salt and pepper.
Step 6 — Add the tuna
Gently fold in the drained tuna, breaking it into large, chunky pieces. Be careful not to overmix — you want nice flakes of tuna distributed throughout, not a tuna paste. Serve immediately in warm bowls.
👨🍳 Chef's Tips
- Tuna quality matters: Use solid albacore tuna packed in olive oil or water, not chunk light. The larger, firmer flakes hold up better in the sauce and give the dish more presence.
- Half-and-half swap: For an even richer sauce, substitute ½ cup heavy cream + ½ cup whole milk. For a lighter version, use all milk and add an extra tablespoon of Parmesan.
- Pasta shapes: Short, ridged pasta like penne rigate or fusilli is ideal — the sauce clings to the ridges and crevices. Avoid long, thin pasta.
- Lemon boost: A squeeze of fresh lemon juice (about 1 tablespoon) and some lemon zest added at the very end brightens the dish enormously.
🍷 Wine Pairing
A crisp, unoaked Italian white — Gavi di Gavi or a Frascati Superiore. The wine's bright acidity and citrus notes cut through the creamy sauce and complement the tuna beautifully. For red wine drinkers, a light Bardolino served slightly chilled works surprisingly well.
📊 Nutrition (per serving — about 2 cups)
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.