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| | salt |
| 1 x ca. 450 g | Tubetti or elbow macaroni |
| 1/4 Tasse | olive oil |
| 14 x ca. 30 g | Tuna packed in water |
| 10 x ca. 30 g | Frozen petite peas; thawed |
| 1/4 Tasse | lemon juice |
| 2 Esslöffel | Green olive paste or pesto |
| 1/2 Teelöffel | red Pepper Flakes dried |
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Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, about 10 minutes.
Place olive oil, tuna, peas, lemon juice, olive paste and pepper flakes in a mixing bowl and mix well with a fork.
When pasta is cooked, drain it thoroughly and return it to the pot, off heat, add tuna mixture to the pot and toss to combine; cover the pot and let mixture sit for a minute to heat through. Season to taste with salt and more pepper flakes if you wish.
Leftovers are delicious served as a salad with mustard mayonnaise dressing or with a vinaigrette; chopped fresh tomatoes are a nice addition as would be chopped fresh parsley.
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