I don’t really eat a lot of pasta… I think it may be a defence mechanism because pasta is REALLY delicious but potentially dangerous for the waistline when consumed in large quantities. For largely this reason, all of the lovely pastas we receive as gifts tend to accumulate over time in the cupboard (yes we get a lot of pasta as gifts for some reason… sauce also).
Last night Graham called me out on my pasta hoarding, and I decided to incorporate some of the other longterm residents of the pantry and refrigerator – tuna, garlic, capers, feta cheese, and frozen peas. This all came together in about 20 minutes and was delicious!
- One package or organic penne… or regular penne
- Two cans of Rio Mare tuna packed in olive oil (I would really recommend buying this particular brand of tuna as the oil from the can is used in the recipe and the tuna is great quality)
- 3 gloves of garlic finely minced
- 2tbs-3tbs of capers and 1 tbs of caper water
- 2 tbs of butter
- 1 cup frozen green peas
- 1/2 cup of feta crumbled into chunks
- 1/2 tsp of chile flakes
- Fresh ground pepper
- Bring water to a boil and add the pasta (follow cooking instruction on the package for timing).
- In the meantime, melt butter in a large pan on medium heat and add the minced garlic. Sautee until aromatic and beginning to colour.
- Add the capers and caper water to the garlic.
- Add one can of tuna with oil, and the second can drained. Turn off heat.
- Drain pasta and add to garlic butter, tuna, caper mixture and turn the heat back on low.
- Add frozen peas to the pasta and toss until peas turn bright green and heat through.
- Add feta, chile flakes, and pepper and you are done!
- Also a squirt of lemon juice doesn’t hurt.
Had some of the leftovers for lunch today and this dish works great as a cold salad as well. I would say hot or cold this dish is equally scrumptious!