Canned tuna and frozen pea spaghetti

Adam Liaw
A few freezer and pantry staples become a delicious no-shop meal.
A few freezer and pantry staples become a delicious no-shop meal. Photo: William Meppem
Difficulty
Easy

Good pasta is more about technique than anything else. Here, a few freezer and pantry staples become a delicious no-shop meal.

Ingredients

• 250g dried spaghetti

• ¼ cup extra virgin olive oil

• 6 cloves garlic, roughly chopped

• ½ small brown onion, finely diced

• 95g can tuna in spring water

• ½ cup frozen baby peas

• 2 tbsp white wine

• salt and freshly ground black pepper, to season

• freshly grated parmesan cheese, to serve

Method

Bring a large pot of salted water to the boil and add the spaghetti to cook for 1 minute less than the time recommended on the packet. 

Heat a large frying pan over medium heat and add the olive oil, garlic and onion. Cook the garlic and onion for around 3 minutes until fragrant and softened. Add the drained tuna, breaking it apart with a wooden spoon and stirring it through the oil. Add the baby peas and wine and cook for 1 minute. Season well with salt. 

When the pasta is ready, take ¼ cup of the pasta water and add it to the frying pan along with the drained pasta. Toss to combine and coat the pasta with the contents of the pan. Grind over lots of black pepper and serve with parmesan.

Also try: Adam Liaw's fet and grilled onion bruschetta.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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