- Kosher salt
- 1 pound dried orechiette or mini shells
- 1 C frozen peas
- 1/3 C extra virgin olive oil
- 1 clove garlic, peeled and sliced
- 1 t red chili flakes
- 1 (5oz) can of tuna in olive oil
- 1T lemon zest + 2t lemon juice
- 1/4C chopped fresh parsley
- Freshly ground black pepper
A number of the comments on the source page suggest doubling the peas, oil, garlic and tuna for the mass of pasta
Bring a large pot of salted water to a boil and cook pasta according to package directions. 30 seconds before pasta is done, add peas to the boiling water. Drain pasta and peas, reserving 1/2 cup of cooking liquid.
While pasta cooks, heat olive oil in a small skillet medium heat until shimmering. Add garlic and chili flakes and cook, stirring, until fragrant, about 1 minutes. Transfer mixture to a bowl and set aside.
When pasta is cooked, return pasta to now-empty pot. Add tuna, breaking it into chunky flakes as you add it. Add garlic and chili oil mixture to pasta and set over high heat. Add reserved pasta cooking liquid, lemon zest, and lemon juice and simmer, stirring constantly, until the sauce coats the pasta and thickens. Stir in parsley, season to taste with salt and pepper, and serve immediately.