Very similar to the very 1st Italian dish I was taught to cook, many, many years ago which is called - Penne con tonno e piselli (Penne with tuna & peas).
I'm really not that good at ingredients lists I tend to just eye things up and taste alot but here's roughly how it goes:
Enough for 4 people
dash olive oil (not Extra Virgin or evo, that's for salads not cooking)
garlic how ever much you like in whatever form you like (except powdered... eeew)
500g/ml carton passata (sieved tomatoes) or 2 400g cans plum tomatoes run through a sieve
fgbp (freshly ground black pepper)
salt
1 x 185g can tuna steak/chunks (please don't use flakes the can is worth more than the fish is)
small handful garden peas, fresh, frozen or canned, whichever you have
500g bag dried penne or other similar shaped pasta, (rigatoni as maxilaura says above works perfectly)
Good few tbsp freshly grated Pecorino Romano cheese (can substitute Parmesan just as well)
Put a large saucepan of water on to boil.
When the water is at a rolling boil and a small handful of salt, yep handful, about 2 tbsp, the water should be as salty as the Med, Chef used to tell me.... Wait till the water comes back to the boil and add your pasta. Cook until al dente, it means 'on the tooth' it's hard to explain, there should be a bit of 'bite', you either know when pasta is cooked properly or you eat soggy or hard pasta, whatever floats your boat.
Heat the olive oil in a small saucepan to med. heat, add the finely chopped, pureed garlic, saute gently until just beginning to colour (don't let it burn it will taste bitter), add the passata and stir, add about 3-4 'good' grinds of fgbp and a good pinch of salt, add peas, turn down to a simmer, put a lid on it, it spits alot, but let the steam escape you want to reduce the tomato sauce by about 1/3 to thicken it and intensify the flavour.
When the pasta is almost cooked fork the canned tuna into the passata so it breaks up, give it a good stir, check the seasoning.
Drain the pasta, add it back to the pan it was cooked in and then add the passata mixture, stir through the pasta well, serve, add a good grating of Pecorino, e mangare.
Buon appetito
It's what we had for dinner earlier this evening lol
C
