Ingredients

Zafarelli Conchiglie No. 28 500g
50g butter
2 cups chicken bone broth (or vegetable stock)
425g tin tuna in olive oil, drained
1 cup peas (fresh or frozen)
Freshly grated Pecorino, to serve
Reserved pasta water (as needed)

Method

1. Bring a large pot of salted water to the boil and par-cook pasta for 6 minutes. Reserve 1 cup pasta water.
2. Meanwhile, melt the butter in a large frying pan over medium heat.
3. Add drained tuna and cook for 1 minute, stirring gently to coat in the butter.
4. Pour in the chicken bone broth or vegetable stock and bring to a gentle simmer.
5. Add peas and cook for 1 minute.
6. Using a slotted spoon, transfer the partially cooked conchiglie directly into the pan with the tuna and broth. Toss well to combine.
7. Cook for a further 3-4 minutes, stirring occasionally, until the pasta is al dente and the sauce lightly coats the shells. Add a little reserved pasta water if needed.
8. Serve immediately with freshly grated Pecorino.