Believe it or not, cream of tomato soup used as a pasta sauce!Ingredients | Best Penne Pasta Recipes
6 ⅔ 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
½ cup water
14 ½ ounces dry penne pasta
⅔ 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
¼ cup finely grated Parmigiano-Reggiano cheese
Directions
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.
Cook's Note:
May substitute mashed anchovy filets for anchovy paste
Info | Best Penne Pasta Recipes
prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
16 ounces
