One Pot Cheesy Tuna Pasta

Heat the olive oil and butter in a large deep skillet or Dutch oven over medium heat until the butter melts and foams.
1 tablespoon olive oil
2 tablespoons butter
Add the red onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
1 medium red onion
2 large garlic cloves
Add the drained tuna and cook for 1-2 minutes, breaking it up with your spoon and folding it through the onion.
2 cans 5 oz (140 g) tuna in olive oil
Next, add the ditalini, then pour in the chicken stock and bring to a gentle simmer. Cook uncovered for 10 minutes, stirring often, until the pasta is just tender and most of the liquid has been absorbed. Add a splash more stock if it looks dry before the pasta is done.
2 cups ditalini
2 cups chicken stock
Stir in the half and half, then add the frozen peas. Simmer for 2 minutes until the peas are hot and bright green.
½ cup half and half
½ cup frozen peas
Remove the pan from the heat. Add the shredded cheddar and stir until melted and glossy. Season with salt and freshly ground black pepper to taste.
½ cup cheddar cheese
Salt and freshly ground black pepper to taste
Let the pasta rest for 5 minutes before serving. The sauce will thicken as it sits.