Farfallone with Tuna and Peas
“Farfallone con il Tonno e Piselli”
Along the Sicilian coast there are villages called tonnare that are populated during the tuna season. Tuna is enjoyed fresh from the boat but much of the catch is preserved in oil for the year ahead. This weeknight dish combines that oil-packed tuna with an herbed wine sauce.
Preparation Time:
10
min
Cooking Time:
15
min
Servings:
4
Ingredients
3/4 lb (375 g)
Giovanni Panzani Farfallone
2 cups (500 mL)
frozen baby peas
1/4 cup (50 mL)
olive oil
1
onion, very finely chopped
2
cloves garlic, minced
1/2 tsp (2 mL)
each salt and freshly ground pepper, divided
1 cup (250 mL)
dry white wine
3 tbsp (45 mL)
tomato paste
2 cans (170 g each)
solid light tuna, packed in oil
1/2 cup (125 mL)
each chopped fresh parsley and basil leaves
1 tsp (5 mL)
lemon zest
Method
  1. Prepare the farfallone according to package directions. Place the frozen peas in a colander and drain the farfallone over the peas.
  2. Meanwhile, heat the oil in a large skillet set over medium heat. Add the onion, garlic and half the salt and pepper. Cook for 5 minutes or until tender.
  3. Drain the tuna (reserve the oil). Whisk the wine with the tomato paste and remaining salt and pepper. Pour the wine mixture into the skillet; add the tuna. Bring to a boil; reduce the heat and simmer for 3 minutes or until slightly thickened. Stir in the parsley, basil and lemon zest. Toss the tuna mixture with the hot, drained farfallone and peas. Moisten with a little of the reserved tuna oil to taste.
Tips
Green beans can be substituted for the peas; if using fresh, add to the pasta 4 to 5 minutes before the cooking is done.
Ingredient Notes
Tuna: When preparing fresh tuna, do not overcook the fish or it becomes dry. Using good quality fresh tuna is essential; when purchasing, look for "sushi grade" tuna (typically yellow fin or 'ahi' varieties). Because fresh tuna is quite expensive, home cooks can still enjoy a tuna experience using canned tuna. A popular and convenient choice, oil-packed tuna has great flavour and retains a nice texture when cooked.
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Farfallone with Tuna and Peas

“Farfallone con il Tonno e Piselli”



Preparation time: 10
Cooking time: 15
Servings: 4


Ingredients

3/4 lb (375 g)
Giovanni Panzani Farfallone
2 cups (500 mL)
frozen baby peas
1/4 cup (50 mL)
olive oil
1
onion, very finely chopped
2
cloves garlic, minced
1/2 tsp (2 mL)
each salt and freshly ground pepper, divided
1 cup (250 mL)
dry white wine
3 tbsp (45 mL)
tomato paste
2 cans (170 g each)
solid light tuna, packed in oil
1/2 cup (125 mL)
each chopped fresh parsley and basil leaves
1 tsp (5 mL)
lemon zest



Method

  1. Prepare the farfallone according to package directions. Place the frozen peas in a colander and drain the farfallone over the peas.
  2. Meanwhile, heat the oil in a large skillet set over medium heat. Add the onion, garlic and half the salt and pepper. Cook for 5 minutes or until tender.
  3. Drain the tuna (reserve the oil). Whisk the wine with the tomato paste and remaining salt and pepper. Pour the wine mixture into the skillet; add the tuna. Bring to a boil; reduce the heat and simmer for 3 minutes or until slightly thickened. Stir in the parsley, basil and lemon zest. Toss the tuna mixture with the hot, drained farfallone and peas. Moisten with a little of the reserved tuna oil to taste.

Tips

Green beans can be substituted for the peas; if using fresh, add to the pasta 4 to 5 minutes before the cooking is done.

Ingredient Notes:

Tuna: When preparing fresh tuna, do not overcook the fish or it becomes dry. Using good quality fresh tuna is essential; when purchasing, look for "sushi grade" tuna (typically yellow fin or 'ahi' varieties). Because fresh tuna is quite expensive, home cooks can still enjoy a tuna experience using canned tuna. A popular and convenient choice, oil-packed tuna has great flavour and retains a nice texture when cooked.