Creamy Tomato Tuna Penne Pasta

Ingredients

30 m 2 servings 1269 cals  

• 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  

• 
  
• Prep
  15 m
• Cook
  15 m
• Ready In
  30 m

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.

• 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