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Tuna Tomato Pasta

Keep a few staples in your pantry to make dinner on nights when you're not going to get to the grocery store. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • servings: 6

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

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.

Directions

  1. Step 1

    Bring a large pot of water to a boil over high heat.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Mad Hungry, October 2010

Reviews (6)

  • 11 Jun, 2013

    I use 3-4 cloves in the sauce instead of the fresh herbs. Make sure you remember how many cloves you put into the sauce so you can remove them all before serving the pasta. :)

  • 22 Jan, 2011

    Concerning the size of the tomato cans used, it looks like she's using two 28 oz cans. You can tell they're bigger than the 14.5oz size. Just my opinion.

  • 8 Dec, 2010

    To add to the "pantry", I discovered that I was out of any type of noodles. I put this recipe over jasmine rice! It was just as delicious!

  • 6 Dec, 2010

    I've cooked a version of this recipe for years. I add 2-14.5oz. cans of tomatoes. Also, I add capers and/or black olives and 1 can of white beans. Delicious!

  • 30 Oct, 2010

    Does anyone know what size the cans of tomatoes are supposed to be?

  • 27 Oct, 2010

    Thanks for recipe that gives us something other than a casserole to make with tuna. I have to say it wasn't mine nor my family's favorite. Sorry.