Creamy Tomato Tuna Penne Pasta

Creamy Tomato Tuna Penne Pasta

22
Chef John 21383

"Believe it or not, cream of tomato soup used as a pasta sauce!"

Ingredients

30 m {{adjustedServings}} servings 1269 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1269 kcal
  • 63%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 202.3g
  • 65%
  • Protein:
  • 72.4 g
  • 145%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 3019 mg
  • 121%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Cook's Note:
  • May substitute mashed anchovy filets for anchovy paste
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Reviews

22
  1. 28 Ratings

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My husband and I loved this, but we made some substitutions along the way, mostly because we cannot afford some of the more expensive ingredients. We used a 5 oz. can of tuna in oil, substituted...

I didn't have any soup, so I used homemade chicken stock, a little can of tomato paste and heavy cream with a dash of onion powder. No tarragon, so I used about 1/4 c. fresh basil from the garde...

I have to say I didn't really have high hopes for this, as I am not a huge fish person. But I do like traditional tuna casseroles, and this sounded good and different, so I gave it a go. WOW! ...