creamy tomato tuna penne pasta

Ingredients

• Servings: 16
• 6 2/3 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
• 1/2 cup water
• 14 1/2 ounces dry penne pasta
• 2/3 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
• 1/4 cup finely grated parmigiano-reggiano cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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.