Print Options:

Farfalle Pasta with Tuna and Peas

Yields1 Serving

Tantillo Recipes

 1 lb dry farfalle pasta
 2 tablespoons Tantillo Premier Extra Virgin Olive Oil
 1 yellow onion, peeled and sliced
 2 garlic cloves, peeled and minced
 1/2 cup sun-dried tomatoes
 1/2 cup Sicilian olives, pitted
 2 cups fresh peas
 1/4 cup white wine
 8 oz. (2 cans) Sicilian tuna in oil
 1/4 teaspoon crushed red pepper flakes
 2 tablespoons fresh parsley, chopped
 Salt and pepper to taste
 Lemon wedges for garnish
1

Cook farfalle pasta in a large pot filled with boiling salted water until al dente, about 7-8 minutes.

2

Heat Tantillo Premier Extra Virgin Olive Oil in an extra large skillet over medium-high heat.

3

Sauté onions for 5-6 minutes or until caramelized.

4

Stir in garlic, sun-dried tomatoes, olives and peas. Saute for 3-4 minutes or until vegetables are fragrant and hot.

5

Deglaze pan with white wine and simmer for an additional 3-4 minutes or until wine has evaporated by half.

6

Fold in the tuna, red pepper flakes, parsley, and cooked noodles. Stir until coated and season to taste with salt and pepper.

7

Portion pasta into serving bowls and garnish with lemon wedges.