Creamy Tomato Tuna Penne Pasta |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Believe it or not, cream of tomato soup used as a pasta sauce! Ingredients:
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 |
Directions:
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.
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