Creamy Tomato & Tuna Penne Pasta

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil, add the penne and cook until al dente, about 11 minutes. Drain well.

2. Drain the tuna, reserving the oil, and flake the tuna. Heat 1 tablespoon of the reserved oil in a large saucepan over medium heat.

3. Add the crushed garlic, anchovy paste, dried oregano and a pinch of red pepper flakes. Stir for 1 minute until fragrant.

4. Stir in the cream of tomato soup and 1/2 cup water. Simmer gently over medium-low heat for 5 minutes.

5. Stir in the flaked tuna, 2/3 cup Parmigiano-Reggiano and the minced tarragon. Season with salt and black pepper to taste, and simmer for 2 minutes.

6. Add the drained penne to the sauce and toss for 1 minute until well coated and heated through.

7. Serve topped with the remaining 1/4 cup Parmigiano-Reggiano and a pinch of red pepper flakes for garnish.