Spaghettini With Baby Peas and Tuna


prep 0:10       total 0:15


4 to 5 servings



12 oz. spaghettini
1 tbsp. olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1 cup frozen baby peas, thawed
1 to 2 can tuna packed in oil
1/2 tsp. freshly ground pepper, or
to taste
1/8 tsp. salt, or
to taste
1/2 cup freshly grated Parmesan cheese
2 tbsp. butter

Garnish (optional)


Bring a large pot of salted water to a boil over high heat; add salt, then the spaghettini. When the water returns to a boil, stir occasionally to separate the spaghettini. Reduce the heat to medium-high and cook for about 8 to 10 minutes, or according to package instructions, until al dente.

While the spaghettini is cooking, heat the oil in a large nonstick sauté pan over medium-high heat. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken broth, peas, tuna, salt, and pepper; stir gently until heated through, about 1 minute. Remove from the heat.

When the spaghettini is done, drain well and either add to the saute pan with chicken broth mixture and toss to coat, or put it in a large bowl, then add the chicken broth mixture; toss gently over to coat the noodles. Add the Parmesan and butter; toss just until the butter is melted. Taste and adjust the seasoning.

Author's Comments

This is one of our new favorites. From my local news channel. It's really easy to throw together, and best of all, the main ingredients can be kept on hand--pasta, frozen peas and tuna packed in oil. Make sure you use fresh garlic and lots of it!

Similar Recipes

0 Recipe Reviews