Creamy Tomato Tuna Penne Pasta

Creamy Tomato Tuna Penne Pasta
  • 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


  1. 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.
  2. Stir in cream of tomato soup and water. Increase heat to medium and simmer for about 10 minutes.
  3. 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.
  4. Stir cooked pasta into soup mixture; stir in 2/3 cup Parmigiano-Reggiano cheese, and tarragon. Cover and cook for 2 minutes.
  5. Season with salt and black pepper to taste. Cover and cook for an additional minute.
  6. Garnish with additional Parmigiano-Reggiano cheese and red pepper flakes.

03/07/2017
Creamy Tomato Tuna Penne Pasta, recipe PT15M PT1H 5 455 calories

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