Tuna Tortellini

This is a rather strange sort of little recipe that falls in the realm of the 4 ingredients. Prepackaged tortellini is mixed with peas and canned tuna and lightly seasoned with basil to form a quick, but oddly satisfying supper. It's great for when you're in a hurry and you basically need food on the table like, yesterday. I prefer to drain off the oil from my canned tuna, since it sometimes has a weird taste to it, but if you don't have extra virgin olive oil on hand, just used the canned oil. For reference, the Buitoni brand of tortellini is particularly good - you can find it in the refrigerated section of your grocery store (probably near the dairy section).

Tuna Tortellini

1 lb. refrigerated or frozen cheese tortellini

2 cups frozen baby peas

1 (12 oz.) can tuna, packed in olive oil

½ tsp. dried basil leaves

Kosher salt

Freshly ground black pepper

Cook the tortellini in boiling salted water until tender, adding the peas for the last minute of cooking. Drain well.

Meanwhile, drain the tuna, reserving 3 tbsp. of the oil. If you don't want to use the oil in which the tuna is packed, you can drain the tuna, then use around 3 tbsp. fresh extra virgin olive oil. Return the tortellini and peas to the pot and add the tuna along with the reserved (or fresh) oil, basil, salt and pepper to taste. Heat through, stirring gently.

Serve immediately. If desired, sprinkle each serving with a little freshly grated Parmesan cheese.

Serves 4