Stephanie & Tony’s Table: Farfalle With Tuna and Peas
1/2 lb farfalle pasta
3-4 cipollini onions
½ cup toasted bread crumbs
1 jar Sicilian tuna in oil
2 cups fresh peas.
Cook pasta until al dente in salted boiling water.
Separately; add onions to a sauce pan with pasta water and olive oil, let caramelize until onions are soft. Add in blanched peas.