Italian
Pasta with Canned Tuna and Chickpeas
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick, protein-packed pasta dish with canned tuna and chickpeas, perfect after a workout. Made with whole wheat pasta, garlic, chili, and a touch of rosemary, finished with fresh herbs and pecorino.
- Servings
- 2
- Difficulty
- easy
Ingredients
10 items- Olive OilFor cooking
- Garlic1 clove
- Chili PepperTo taste
- 240 gCeci Già CottiCanned, drained weight
- 300 gTuna in Natural JuiceCanned, drained
- Rosmarino CongelatoA few sprigs frozen
- 120 gWhole Wheat PastaWhole wheat pasta
- Parsley(optional) — Fresh, chopped, to taste
- Basil(optional) — Fresh, to taste
- Pecorino RomanoGrated, to taste
Method
- Heat a drizzle of olive oil in a pan and sauté a clove of garlic and a chili pepper.
- Add the drained chickpeas and cook for a couple of minutes.
- Add the drained canned tuna and some frozen rosemary; stir gently.
- Meanwhile, cook the whole wheat pasta in boiling salted water until al dente.
- Drain the pasta and add it to the pan with the sauce.
- Add chopped fresh parsley and basil, and a generous grating of pecorino cheese. Toss everything together well.
- Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
