Name: Farfalle Pasta with Tuna and Peas
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

Rating

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

Cook farfalle pasta in a large pot filled with boiling salted water until al dente, about 7-8 minutes.

Heat Tantillo Premier Extra Virgin Olive Oil in an extra large skillet over medium-high heat.

Sauté onions for 5-6 minutes or until caramelized.

Stir in garlic, sun-dried tomatoes, olives and peas. Saute for 3-4 minutes or until vegetables are fragrant and hot.

Deglaze pan with white wine and simmer for an additional 3-4 minutes or until wine has evaporated by half.

Fold in the tuna, red pepper flakes, parsley, and cooked noodles. Stir until coated and season to taste with salt and pepper.

Portion pasta into serving bowls and garnish with lemon wedges.

Ingredients