1 pound penne pasta, cooked and drained
2 tablespoons extra-virgin olive oil 1 pint grape tomatoes, halved
1 shallot, small diced 3 cloves of garlic, minced
2 cups frozen peas, thawed
1 (12-ounce) can solid white albacore tuna in water, drained
Kosher salt and freshly cracked black pepper
1/4 cup roughly chopped fresh basil
1/4 cup roughly chopped fresh mint
1/2 cup freshly parmesan cheese (optional)
Cook the penne pasta according to packaged directions.
Heat the oil in large 12-inch skillet over medium-high heat. Add the tomatoes, shallot and garlic. Stirring occasionally, cook until translucent, about 4 minutes. Add cooked pasta, peas and tuna. Season with salt and freshly cracked black pepper. Stir until heated through, about 6 minutes. Remove the pan from the heat and toss in the fresh herbs. Serve in a large bow and top with freshly grated parmesan cheese.