Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        salt
   1      pound         tubetti or elbow macaroni
     1/4  cup           olive oil
  14      ounces        tuna packed in water
  10      ounces        frozen petite peas -- thawed
     1/4  cup           lemon juice
   2      tablespoons   green olive paste or pesto
     1/2  teaspoon      dried red pepper flakes

Preparation:

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. Yield: 4 servings