Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.44 Kcal (441 kJ) | ||
| Calories from fat | 57.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 10% | |
|---|---|---|---|
| Cholesterol | 4.64mg | 2% | |
| Sodium | 238.72mg | 10% | |
| Potassium | 89.76mg | 2% | |
| Total Carbs | 6.82g | 2% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 4.56g | 9% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 101.47 Kcal (425 kJ) | ||
| Calories from fat | 55.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 10% | |
|---|---|---|---|
| Cholesterol | 4.47mg | 2% | |
| Sodium | 229.73mg | 10% | |
| Potassium | 86.38mg | 2% | |
| Total Carbs | 6.57g | 2% | |
| Sugars | 3.49g | 15% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 4.39g | 9% | |
| Vitamin C | 3.2mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 39.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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