20 Minute TUNA PASTA with Paprika & Garlic | Easy ONE-PAN Recipe

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned salmon is a healthier option, while mackerel is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides similar health benefits, while vegetable oil is more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy, while pecorino is often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: sliced pickles

Green olives are a healthier alternative, while pickles can add a similar tangy flavor.

Drain two cans of tuna in olive oil into a fine sieve with a bowl underneath.

Thinly slice eight cloves of garlic after removing the skins.

Finely chop a handful of fresh parsley.

Heat a large fry pan over medium heat and add three tablespoons of the olive oil from the canned tuna.

Add the sliced garlic and sauté until lightly browned, about 3-4 minutes.

Stir in two teaspoons of sweet smoked Spanish paprika and mix well.

Add a 14.5-ounce can of tomato sauce and season with sea salt and black pepper; mix until well combined and simmer for a couple of minutes.

Add 2.5 cups of vegetable broth and bring to a boil.

Once boiling, add 2.25 cups of penne pasta and stir occasionally to prevent sticking.

After 8-9 minutes, when most of the broth is absorbed, cover the pan and simmer for 2-3 minutes until pasta is al dente.

Remove from heat and add the drained tuna and 1/4 cup of chopped parsley; mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens