Penne with Tuna and Tomatoes
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Source: https://recipheon.com/en/recipes/main-dishes/penne-with-tuna-and-tomatoes
About this recipe
Penne with tuna and tomatoes is a quick dinner made with tomato passata and tuna packed in water. Onion sautéed in olive oil forms the base of the tomato sauce, while tuna added near the end retains its texture instead of falling apart. The recipe uses a few readily available ingredients and cooks quickly, making it practical during the week. Briefly reduce the tomato passata so the sauce clings to the pasta. Serve as soon as everything is combined, while the penne is still al dente.
Ingredients
Servings: 4
250 g penne pasta
1 can tuna packed in water
300 ml tomato passata
1 onion
1 tablespoon olive oil
Steps
Cook the penne until al dente, drain it, and have it ready to quickly toss with the tomato sauce so the pasta does not have time to dry out.
Heat the olive oil in a skillet and cook the onion for 3–4 minutes, until softened and lightly translucent.
Pour in the tomato passata and cook for a few minutes, until the sauce thickens slightly. Add the tuna only near the end so it retains its texture.
After adding the tuna, heat the sauce over low heat for another 1–2 minutes, just until the flavors combine and the fish is warmed through.
Add the penne to the tomato sauce with tuna and toss briefly so the pieces of fish remain visible in the sauce.
Serve immediately so the tuna remains in larger pieces and the tomato sauce does not dry out the pasta.
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