When I was in Manila, my sister cooked a yummy tuna pasta with a creamy sauce and the other day I suddenly had a strong craving for it. I looked around our pantry shelves to see if I still have some canned tuna lying around. Thankfully, I found one. Unfortunately though I didn't have any mushrooms to go with my pasta. I thought I'd have to find a way somehow to make a yummy and creamy tuna pasta without mushrooms.
Pasta with Tuna in Creamy Tomato Sauce
By: Manila Spoon
A little spicy, creamy and loaded with flavor is this easy pasta dish for weeknight family dinner.
Cook time: 20
2 Tablespoons Olive Oil
4 Garlic cloves, minced
1 (6 oz) can Tuna in Olive oil
1 (2 oz) can Anchovy
1/2 teaspoon dried Oregano
1/2 teaspoon dried Thyme
1/4-1/2 teaspoon red Chili flakes, or to taste (optional)
1 (28 oz) can Whole Tomatoes, pureed
1/2-3/4 cup Heavy Cream
2 Tablespoons freshly grated Parmesan cheese
Salt and Pepper, to taste
1 lb Pasta preferably Penne
Bring a large pot of salted water to a boil. Cook the pasta until al dente.
While waiting for the water to boil, heat olive oil in another large pan. I drained the canned tuna and used its olive oil but you can use fresh olive oil if you prefer.
Saute the garlic cloves very briefly just until aromatic. Add the tuna and the entire content of the can of anchovies. Stir to break the tuna and anchovy fillets. Cook for a couple of minutes. Season with the dried herbs and add the chili flakes, if using.
Add the pureed Tomatoes and then simmer for 10 minutes (while the pasta cooks). Season with a little salt and pepper, to taste.
Pour in the heavy cream and cook until heated up. Add some parmesan cheese and continue to cook until the sauce thickens.
When the pasta is cooked, mix with the sauce. Serve with more parmesan cheese on top, if desired.
This is totally yummy and my kids totally devoured it!