1 lb dry farfalle pasta
2 tablespoons Tantillo Premier Extra Virgin Olive Oil
1 yellow onion, peeled and sliced
2 garlic cloves, peeled and minced
1/2 cup sun-dried tomatoes
1/2 cup Sicilian olives, pitted
2 cups fresh peas
1/4 cup white wine
8 oz. (2 cans) Sicilian tuna in oil
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Lemon wedges for garnish
1
Cook farfalle pasta in a large pot filled with boiling salted water until al dente, about 7-8 minutes.
2
Heat Tantillo Premier Extra Virgin Olive Oil in an extra large skillet over medium-high heat.
3
Sauté onions for 5-6 minutes or until caramelized.
4
Stir in garlic, sun-dried tomatoes, olives and peas. Saute for 3-4 minutes or until vegetables are fragrant and hot.
5
Deglaze pan with white wine and simmer for an additional 3-4 minutes or until wine has evaporated by half.
6
Fold in the tuna, red pepper flakes, parsley, and cooked noodles. Stir until coated and season to taste with salt and pepper.
7
Portion pasta into serving bowls and garnish with lemon wedges.
Ingredients
1 lb dry farfalle pasta
2 tablespoons Tantillo Premier Extra Virgin Olive Oil
1 yellow onion, peeled and sliced
2 garlic cloves, peeled and minced
1/2 cup sun-dried tomatoes
1/2 cup Sicilian olives, pitted
2 cups fresh peas
1/4 cup white wine
8 oz. (2 cans) Sicilian tuna in oil
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Lemon wedges for garnish
