Canned Tuna Pasta with Tomato Sauce
A pasta dish made with canned tuna is so quintessentially Italian - in the sense that it's the dish Italians turn to when they want something quick, simple and flavorful to eat. Made with pantry ingredients (garlic, canned tuna, tomato passata), the sauce is quickly simmered and mixed with cooked pasta.
Servings 2 people
Calories 484kcal
Ingredients
- 200 g rigatoni or similar pasta
- 1 garlic clove whole
- 1 tablespoon olive oil extra virgin
- 1 cup tomato passata
- 2 cans (160g) canned tuna in olive oil 2x80g cans
- 1 tablespoon fresh parsley minced
- salt and pepper to taste
Instructions
- Bring a pot of water to a boil, add salt, and drop the pasta in. Cook until it's before al dente (about 2-3 minutes before it's done cooking, remove it from the pot and place it into the sauce – it will finish cooking in the sauce).
- While the water is boiling/pasta is cooking, heat olive oil in a large pan (that is large enough to fit the pasta) over medium heat.
- Add in the whole garlic clove. Once garlic clove is sizzling, add in the tomato passata, along with about 100mL of water. Cook until slightly thickened, about 7-10 mins.
- Add in the canned tuna (including the olive oil from the can) and stir into tomato sauce. Remove the garlic clove. Adjust for salt and pepper.
- By this time, the pasta should be ready to add to the sauce. Throw in the pasta into the sauce (while still over medium heat) and stir the pasta in with the sauce for a few minutes until the pasta is fully coated in the sauce. Add some pasta water if you'd like to make the sauce more silky.
- Add in the minced parsley and stir once more.
- Plate and enjoy!
Nutrition
Calories: 484kcal | Carbohydrates: 87g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 45mg | Potassium: 791mg | Fiber: 6g | Sugar: 9g | Vitamin A: 807IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 4mg