One-Pot Spicy Tuna Pasta | CRAZY Good 30 Minute Recipe

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon provides similar flavor and nutrition, while sardines are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories, while pecorino is a more affordable cheese option.

Drain 2 cans of tuna in olive oil into a fine sieve with a bowl underneath.

Flake the tuna to remove excess oil.

Heat a large fry pan over medium heat and add 3 tbsp of the reserved olive oil from the canned tuna.

Finely chop 1 medium-sized onion and roughly chop 5 cloves of garlic.

Add the chopped onion and garlic into the hot fry pan and sauté for about 4 minutes until the onions are slightly translucent.

Add 1/2 tsp of sweet smoked Spanish paprika and 1/2 tsp of crushed red pepper flakes; mix quickly together.

Add 1 can of tomato sauce and 1/4 cup of pitted kalamata olives; season with sea salt and black pepper and mix well.

Simmer the tomato sauce for about 3 minutes until slightly thickened.

Add 3 cups of vegetable broth and turn up the heat to high; mix gently until it comes to a boil.

Add 8 oz of penne pasta to the pan; stir every 2 minutes to prevent sticking.

Cook the pasta for 9 minutes, then cover the pan and lower the heat to low medium, simmering for 3 to 4 minutes until the pasta is just cooked al dente.

Turn off the heat, remove the lid, and check the pasta for doneness; simmer longer if needed.

Add the drained tuna, 2 tbsp of chopped parsley, and 2 tsp of fresh lemon juice; mix until well combined.

Serve directly from the pan or transfer to serving dishes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens