Creamy Tomato Tuna Pasta - Easy Tuna Penne Pasta Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Use tuna packed in olive oil, preferably Tonino brand.

If using regular tuna, add a couple tablespoons of olive oil and a pinch of dry oregano.

Dump the tuna into a saucepan over medium low heat.

Add anchovy (filet or paste) and a pinch of salt.

Add a giant pinch of red pepper flakes and crushed garlic (2-3 cloves).

Sauté the mixture in the olive oil from the tuna until it starts to sizzle, about 1 minute.

Add a carton of high-quality organic low sodium cream of tomato soup and about half a cup of water to rinse out the tuna jar.

Stir the mixture and turn the heat up to medium, bringing it to a simmer for about 10 minutes.

In a separate large pot, bring salted water to a rapid boil for the penne pasta.

Cook the penne pasta for about 1.5 to 2 minutes less than package directions, as the sauce is light and thin.

Drain the pasta really well and return it to the dry pot.

Add about a tablespoon of chopped fresh tarragon to the pasta.

Pour the hot sauce over the pasta and add about half a cup of finely grated real parmesan cheese.

Stir everything together quickly and cover the pot for 2 minutes to allow the pasta to absorb the sauce.

Uncover and stir again to mix the pasta, then cover for another minute before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens