Creamy Tomato Tuna Penne Pasta

This fast and easy creamy tomato tuna penne pasta recipe is inspired by the lunchtime favorite tuna melt with a cup of creamy tomato soup.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 1269 Calories

Ingredients

• ½ cup water
• salt and freshly ground black pepper to taste
• 1 pinch dried oregano
• 3 cloves garlic, crushed
• 1 teaspoon anchovy paste
• 6 ⅔ ounces tuna packed in olive oil
• 1 pinch red pepper flakes, or more as needed
• 3 cups cream of tomato soup, not from concentrate
• 14 ½ ounces dry penne pasta
• ⅔ cup finely grated Parmigiano-Reggiano cheese
• 1 tablespoon minced fresh tarragon
• 1 pinch red pepper flakes, for garnish
• ¼ cup finely grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 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.

Step 2

Stir in cream of tomato soup and water. Increase heat to medium and simmer for about 10 minutes.

Step 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.

Step 4

Stir cooked pasta into soup mixture; stir in 2/3 cup Parmigiano-Reggiano cheese, and tarragon. Cover and cook for 2 minutes.

Step 5

Season with salt and black pepper to taste. Cover and cook for an additional minute.

Step 6

Garnish with additional Parmigiano-Reggiano cheese and red pepper flakes.