Tuna Tomato Pasta
Serves 4 to 6
This is my oldest son’s go-to dish when there is supposedly nothing left in the house to cook— meaning that if you have a well-stocked pantry, you can get a meal ready in minutes without having to shop. Always have a few “pantry recipes” like this up your sleeve.
INGREDIENTS
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes, plus more for garnish
- 3 cans tuna, well drained
- 2 cans crushed tomatoes, with juice
- Coarse salt and freshly ground black pepper
- 1 tablespoon chopped fresh oregano, thyme, or rosemary
- 1 pound penne or fusilli pasta
DIRECTIONS
- Bring a large pot of water to a boil over high heat.
- Heat a medium saucepan and add the olive oil, swirling to coat the pan. Saute the onion and garlic until the onion is translucent, about 5 minutes. Stir in the red pepper flakes. Add the tuna and stir, being careful not to break up the chunks too much.
- Stir in the tomatoes, season with salt and black pepper, bring to a boil, and reduce the heat to a simmer. Cook for 20 to 30 minutes. Add the chopped herbs a few minutes before serving.
- While the sauce is simmering, cook the pasta, drain, and toss with the sauce. Top with a drizzle of olive oil and an extra sprinkle of red pepper flakes.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
If you've got fresh garlic on hand, whack the clove with the heel of your hand or the side of a knife to slightly flatten it and the peel will slip right off.
