-Bring a large pot of salted water to a boil.
-Cook 1 pound of Orechiette according to package directions.
-Shell ¾ of a pound of peas.
-While pasta cooks, heat olive oil in a small skillet medium heat until shimmering.
-Slice 2 cloves of fresh garlic into thin slices.
-Add the garlic and ½ tsp chili flakes and cook, stirring until fragrant, about 1 minutes.
-Transfer mixture to a bowl and set aside.
-30 seconds before pasta is done, add peas to the boiling water.
-Drain pasta and peas, reserving ½ cup of cooking liquid.
-When pasta is cooked, return pasta to now-empty pot.
-Add 1 (5-ounce) can tuna packed in olive oil, preferably Italian, breaking it into chunky flakes as you add it.
-Add the garlic and chili oil mixture to pasta and set over high heat.
-Add reserved pasta cooking liquid along with the following:
1 TBS grated lemon zest
2 TBS lemon juice
¼ cup chopped fresh dill, cilantro or parsley
-Simmer, stirring constantly until the sauce coats the pasta and thickens.
-Season to taste with sea salt and pepper and serve immediately.