This Easy Weeknight Tuna Pasta Dinner is the quickest, most comforting weeknight dinner ever. I mean, it’s just the time to boil the water for the noodles, and cook them. You simply toss it all together.
Bring a large pot of salted water to a boil, and add the pasta, stir gently, and return to a boil. Cook pasta according to package directions.
Place the tuna and all the juices from the can into a small bowl and break into smaller pieces with the fork.
Place the oil in a large skillet, and heat over medium heat until hot. Toss in the garlic, crushed red chili flakes, and cook for about 30 – 60 seconds, just until the garlic starts to sizzle. Remove from the heat and stir in the tuna, coating the tuna with the garlic oil.
Place the frozen peas in the bottom of the strainer. Cook the pasta until al dente. Reserve about ½ cup of the pasta water before draining. Pour the boiling water directly over the peas in the strainer to heat them through.
Place the pasta and the peas back in the large pot, and pour in the tuna in garlic oil. Use tongs to toss to coat the pasta with the sauce, adding a bit of water to loosen the pasta as needed.
Taste and add more salt or chili flakes, as desired. Plate, and top with freshly shaved Parmesan if desired. Serve hot.
Makes 2-4 servings depending on how hungry you are. Serve with a salad and bread sticks for a bigger meal. Great cold from the fridge as leftovers too.