Creamy Tomato Tuna Penne Pasta recipe
All Recipes Seafood Fish Tuna
Ingredients
- 6 ⅔ ounces tuna packed in olive oil 3 cloves garlic, crushed 1 teaspoon anchovy paste 1 pinch dried oregano 1 pinch red pepper flakes, or more as needed 3 cups cream of tomato soup, not from concentrate ½ cup water 14 ½ ounces dry penne pasta ⅔ cup finely grated Parmigiano-Reggiano cheese 1 tablespoon minced fresh tarragon salt and freshly ground black pepper to taste 1 pinch red pepper flakes, for garnish ¼ cup finely grated Parmigiano-Reggiano cheese
Nutrition Info
- 1269.4 caloriescarbohydrate: 202.3 gcholesterol: 61.9 mgfat: 22.1 gfiber: 9 gprotein: 72.4 gsaturatedFat: 8.7 gservingSize: -sodium: 3019.4 mgsugar: 33.4 gtransFat: : -unsaturatedFat: : -
Directions Creamy Tomato Tuna Penne Pasta
Directions
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Combine tuna and olive oil, garlic, anchovy paste, oregano, and red pepper flakes in a large saucepan over medium-low heat. Stir and cook for 1 minute once oil begins to sizzle.
Stir in cream of tomato soup and water. Increase heat to medium and simmer for about 10 minutes.
Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until just slightly undercooked, about 11 minutes, drain.
Stir cooked pasta into soup mixture, stir in 2/3 cup Parmigiano-Reggiano cheese, and tarragon. Cover and cook for 2 minutes.
Season with salt and black pepper to taste. Cover and cook for an additional minute.
Garnish with additional Parmigiano-Reggiano cheese and red pepper flakes.