Serves 4

Cooking time: 20 minutes

What you need: 

• 12oz any pasta of your choice 
• Salt
• Olive oil
• ½ Tbsp chili flakes
• 7-8 seedless black olives, sliced
• 10oz tuna packed in olive oil (we used Fishwife!)
• 1 pouch of Haven’s Kitchen Herby Chimichurri
• 1 cup frozen peas

How to make it:

1. Bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta, and cook according to package directions. Reserve ½ a cup of the pasta water
2. Heat a glug of olive oil in a large skillet over medium-high heat and add the chili flakes and olives. Sauté for about 2-3 minutes
3. Add in the tuna, including the oil. Break up the tuna & sauté just until it’s just heated. Squeeze in half the pouch of Chimichurri and give it a quick stir. Add in your peas and pour in the reserved pasta water enough to barely cover all the peas in the pan. Add salt to taste
4. Once the liquid has almost reduced, about 4 minutes, add your cooked pasta into the skillet and toss to evenly coat with the sauce