Popular Recipes: Creamy Tomato Tuna Penne Pasta

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Creamy Tomato Tuna Penne Pasta

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

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 2M	Ready in : 30M

• 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.
• Stir in cream of tomato soup and water. Increase heat to medium and simmer for about 10 minutes.
• 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.
• Stir cooked pasta into soup mixture; stir in 2/3 cup Parmigiano-Reggiano cheese, and tarragon. Cover and cook for 2 minutes.
• Season with salt and black pepper to taste. Cover and cook for an additional minute.
• Garnish with additional Parmigiano-Reggiano cheese and red pepper flakes.

Notes :

• Cook's Note:
• May substitute mashed anchovy filets for anchovy paste
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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