Pantry Pasta Dinner

Recipes by Chef Steph

Chef Steph

Turn your weekday dinner up a notch with this delicious tuna pasta!


Pantry Pasta Dinner
  • 3/4 pound - spaghetti or pasta of your choice in salted water
  • 1 1/2 cups - frozen peas
  • dash - Extra virgin olive oil
  • 1 - red bell pepper, cored and cut into thin strips
  • 6 - garlic cloves, minced
  • 2 - 14-oz cans tuna, drained
  • 1 - Zested lemon
  • - Juice of 1/2 lemon
  • - Handful chopped fresh parsley (about 1 ounce)
  • 1 teaspoon - dried oregano
  • - black pepper
  • 6 - pitted kalmata olives, sliced
  • 1 - jalapeño pepper (optional), sliced
  • - Grated Parmesan cheese
Prep time
5 minutes
Cook Time
20  minutes
2 to 4


  1. Bring 3 quart of water to a rolling boil and add 1 tbsp of kosher salt. Cook the pasta in the boiling water to al DENTE according to package (most spaghetti will cook in 9 to 12 minutes or so). After the pasta has been cooking for 5 minutes or so, add the frozen peas to cook with the pasta for the remainder of the time. When pasta is ready, take ¾ cup of the cooking water and set it aside. Drain pasta and peas in a colander.
  2. In a large deep cooking pan, heat 2 tbsp extra virgin olive oil over medium-high till shimmering but not smoking. Add red peppers and cook for 3 to 4 minutes, tossing regularly. Add garlic and cook, tossing frequently, for 30 to 45 seconds or so until fragrant.
  3. Now, add the cooked pasta and peas to the pan and toss to combine. Add tuna, lemon zest, lemon juice, parsley, oregano, black pepper, kalamata olives, jalapeño if using, and a big sprinkle of Parmesan cheese. Drizzle a bit of extra virgin olive oil and some of the pasta cooking water. Give everything a toss. Taste and adjust seasoning to your liking. Add more Parmesan if you like.
  4. Transfer tuna pasta to serving bowls.

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