Spring Pasta with Tuna, Broccoli and Peas

I’m becoming Queen of the zippy Meal.  20 minutes to make dinner?  Not a problem!  A great tip to keeping things simple but tasty is to have some fresh herbs handy, to throw in right before serving.  There’s not a lot springier/summery than fresh herbs is there?  A resounding No!  Again, with all things simple and fast, the best quality ingredients you can lay your hands on the better.  If you’re having your pasta sans all-covering tomato-based sauciness, make it the best pasta you can get, fresh if possible.   A great dish eaten al fresco with a glass of Pinot Grigio next to the tulip bed.

Penne with Broccoli, Peas and Tuna

oh, and capers too.

olive oil for frying
1 large brown onion, thickly sliced
2 cloves garlic, minced
½ head broccoli, florets chopped
½ cup peas
1 Tbsp capers
1 tin whole/chunk tuna in water
fresh parsley and rosemary, chopped
olive oil, fleur de sel and Parmigiana for serving

penne

- heat the oil in a heavy based saucepan.  Sweat onions and garlic until starting to caramelise.

- Add the broccoli and peas and cook for a minute until colour of broccoli brightens.

- now add tuna and capers, cooking until heated through

- remove from heat. Stir in herbs and serve with a drizzle of olive oil, a sprinkle of salt chunks and a shaving of cheese.

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