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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
250 g penne pasta
1 can tuna packed in water
300 ml tomato passata
1 onion
1 tablespoon olive oil
Steps
Cook the penne al dente according to the package instructions. Time it so the drained pasta is ready towards the end of making the sauce; avoid leaving it in the sieve for long, where it will dry out quickly.
Peel and finely chop the onion. Heat the olive oil in a frying pan over medium heat and cook the onion for 3–4 minutes, stirring, until soft and translucent. Lower the heat if it starts browning deeply.
Pour in the passata and cook uncovered, stirring occasionally, until it is no longer watery and has thickened slightly. Meanwhile, drain the tuna and separate it into larger pieces with a fork. Add the fish only once the sauce has reduced.
Reduce the heat to low and cook for another 1–2 minutes, just to warm the tuna through. Stir gently, lifting the sauce from the bottom rather than crushing the fish.
Add the drained penne and toss briefly until coated in sauce. Tuna pieces should remain visible between the pasta tubes.
Divide the pasta and sauce between plates and serve immediately. Prolonged heating after combining dries out the tuna and softens the pasta.
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