Bucatini with Tuna and Baby Peas and an Announcement

Easy dinner alert! This one’s a family favorite. We love this dish! Well, honestly, my younger kids don’t because they don’t like tuna or garlic. Crazy kids, right? But my 13 year old loves it, too!

Not only does this one taste great, but the ingredients in it can be kept on hand for a complete pantry dinner! Who doesn’t love that? So not only is it delicious, but you can have everything on hand to make this at a moment’s notice. In fact, I’ll bet a lot of you have nearly all of the ingredients already! And a bonus? It’s extremely quick to make. But it’s pretty! And you know what that means. Guests will oooh and ahhh because it looks and tastes great, but you’ll know you didn’t slave over it. And that also makes this a “guests dropped in, what do I make for dinner?” dinner.

I got this one in an email a few years ago—from my local news station. I’ve made a few little changes, but the main idea is the same. Pasta cooking in one pot, and the rest in a sauté pan, then toss the two together. As far as the tuna goes, I use tuna packed in oil, but if you prefer, you can use tuna packed in water. And the pasta is also up to you—spaghetti, bucatini, this would also be good with penne—but use what you like or have on hand. Bucatini is fun—the noodles are like straws! We love trying new pasta shapes. I know, I know—we need to get out more. You’re preaching to the choir here!

Bucatini with Tuna and Baby Peas

To print this recipe, click here!

This comes together very quickly—so have everything ready to go and right on hand. Because you don’t want to burn the garlic while running around looking for the broth and peas. That would completely ruin this, or any dish!

* 16 oz. bucatini, spaghetti, or your favorite pasta
* 3 tbsp. olive oil
* 6 cloves garlic, minced
* 1 cup chicken broth (or vegetable broth, if you prefer)
* 1 1/2 -2 cups frozen baby peas
* 2 cans tuna packed in oil, drained and flaked
* 1/2 tsp. freshly ground pepper, or to taste
* 1/8 tsp. salt, or to taste
* 1/2 cup freshly grated Parmesan cheese
* olive oil to drizzle over

Directions

1. Cook the pasta according to package instructions is a large pot of salted boiling water.
2. While the spaghetti is cooking, heat the oil in a large nonstick sauté pan over medium-high heat.
3. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds--don't let it burn!
4. Add the chicken broth, peas, tuna, salt, and pepper; stir gently until heated through, about 1 minute.
5. Remove from the heat.
6. When the spaghetti is done, drain well and put it in a large bowl, then add the tuna mixture; toss gently to coat the noodles.
7. Add the Parmesan, and toss it all together.
8. Taste and adjust the seasoning.
9. Garnish with more parmesan, and add a drizzle of olive oil and some fresh black pepper.

My Spice Sage

I also want to take the time to announce my new partnership with MySpiceSage.com. They’re a great company selling quality spices—which I’ve been using for the last few weeks, and you’ll see popping up in more of my posts. I’ve loved every one of them so far! And also? The people are nice! That counts for a lot in my book. So say hello to Jon and tell him I sent you. Be sure to check out their About Us page on the site to read more about their company.

Not only do they have all of the major everyday spices that we all use, but they also have some amazing blends. The Greek, Pork, and Pizza seasonings come to mind immediately. We’ve tried all three and they’re fantastic! Check them out—you can click to see them in the two ads in my sidebar. Those will take you to their Bestsellers page, but to see all of their spices, click on the links in their right-hand side bar.