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"  One of the most frequent questions people ask us is how, after a day of testing recipes, we have the energy to go home and make dinner for our families. Well, to tell you the truth, it can be extremely difficult, especially on those evenings you don&amp;#039;t get home until nearly 7pm. For those with children, ordering take-out is almost never an option (too expensive and too unhealthy). For those of us without children and who live in the heart of New York City (delivery capital of the US), it becomes a tad too easy to slip into that not-so-great habit. Recently, I had &amp;quot;one of those days&amp;quot; when I just didn&amp;#039;t feel like cooking dinner. I was leaving work a little after 6pm and I was tired; however, I had also eaten junky take-out the previous two nights and felt junky for it. As I traipsed home through the slush and snow, my eyelids drooped and my limbs hung heavily, but, ultimately, my fear of what another night of take-out would do to my body superseded my exhaustion. Would I have to stop at the market though? I knew I didn&amp;#039;t have much fresh produce in my fridge. Then it dawned on me: tonight&amp;#039;s gonna be a tuna pasta night. This is a dish that&amp;#039;s in my permanent rotation of quick weeknight meals. Most of the ingredients are pantry items I always have on hand and I can have dinner on the table in less than 25 minutes. Notice my use of jarred tuna fillets packed in olive oil, which is a totally different beast than canned tuna packed in water or vegetable oil. While using canned tuna packed in olive oil also works in this recipe, jarred tuna has a silky, yet firm texture with a notably fresher and brighter flavor. The meat is in larger, meatier chunks and is less shredded. The best jars of tuna come from Spain or Italy and while they are significantly pricier than their canned counterparts, the difference in quality makes them worth trying. I always keep a jar or two in my cupboard to whip up pastas, hors d&amp;#039;oeuvres, and salads. If you can&amp;#039;t find them in your local market, order them from iGourmet or Olive Nation or substitute canned tuna packed in olive oil.  Tuna Pasta with Peas and Mushrooms Note: I prefer not to use the oil the tuna is packed in to cook my aromatics (garlic and onions), but, of course, you could if it&amp;#039;s more convenient for you. Serves 4 Ingredients: 1 lb. spaghetti or linguine Salt and pepper 1 Tbsp. extra virgin olive oil or 1 Tbsp. olive oil tuna is packed in 1 Tbsp. anchovy paste 1 sm. onion or lg. shallot, finely chopped 3 cloves garlic, finely chopped \u00BC tsp. red chili flakes (more if you like it spicy!) 8 oz. mushrooms, preferably cremini or oyster, thinly sliced 2 c. frozen peas 1 (6 to 7-oz.) jar tuna fillets packed in olive oil, drained well 2 Tbsp. fresh parsley leaves, finely chopped (optional) 1) Heat large covered saucepot of salted water to boiling on high. Cook pasta as label directs. 2) Meanwhile, in 12-in. skillet, heat oil on medium high. Add anchovy paste and cook 1 minute or until fragrant, stirring occasionally. Add onion and chili flakes; cook 2 minutes longer or until onion is soft, stirring occasionally. Add garlic and cook 1 minute or until garlic is soft, stirring frequently. Add mushrooms and cook 5-6 minutes or until tender and brown, stirring occasionally. Add peas and tuna, gently breaking tuna into small chunks with wooden spoon. Season with \u00BC teaspoon salt and \u00BD teaspoon freshly ground black pepper. Cook 2 minutes longer or until peas and tuna are heated through. Remove from heat. 3) Reserve 1 cup pasta cooking water. Drain pasta and add directly to skillet. Toss until well combined, adding cooking water \u00BC cup at a time until moisten and lightly sauced. Reheat on medium, if desired. Garnish with parsley, if using. Looking for more traditional pantry pasta dishes? Try our recipe for spaghetti carbonara or tomato sauce and add any number of pantry items to perk it up, like olives, capers, roasted red peppers, frozen shrimp, or bacon! "^^<http://www.w3.org/2001/XMLSchema#string>
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