Ingredients

500g Zafarelli Conchiglie

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 a boil. Add the Conchiglie and stir well to ensure the shells don’t stick. Cook for 6 minutes, the pasta should still be quite firm as it will finish cooking in the sauce.

2. While the pasta is boiling, melt the butter in a large frying pan over medium heat. Add the drained tuna and stir briefly to coat it in the butter.

3. Pour the chicken bone broth or vegetable stock into the pan and bring the mixture to a gentle simmer.

4. Add the peas to the frying pan. Using a slotted spoon, transfer the pasta directly from the boiling water into the frying pan with the tuna and broth.

5. Allow the pasta to simmer in the broth for a further 3–4 minutes, or until it reaches a perfect al dente texture. If the liquid reduces too much and the sauce becomes dry, stir in a small amount of the starchy pasta water to reach your desired consistency.

6. Serve immediately with a generous dusting of freshly grated Pecorino.