Friday is pasta day in our household – and now that it’s Lent, I had to make sure that the dish I will cook does not have meat. I checked out what I had in our pantry and decided to cook Creamy Tomato Tuna Pasta for lunch. This is such an easy pasta dish to cook, I think you can cook this in 30 minutes or less!
For this dish you will need:
- 1 500g pack linguine (or Rigatoni if you’re planning to make the sauce thicker)
- 2 cans of tuna chunks in olive oil
- 1 can of stewed tomatoes or blanch/stew at least 5 pieces of ripe plump tomatoes
- 1 pack of all purpose cream or cooking cream
- Grated Parmesan cheese
- 1 clove garlic
- 2 white onions
- 1 tbsp butter
- Olive oil
- Garlic powder
- Salt and Pepper to taste
- Basil (fresh or dried)
- Chili Flakes
- 1-2 cups pasta water
How to cook:
- Cook the pasta al dente based on the instructions on the pack. Make sure to put a little bit of salt and oil to the water.
- Reserve some of the pasta water for the sauce
- Mince the garlic and chop the onions
- Heat the sauce pan and put in the olive oil
- Once the oil is warm put in the butter (do not wait until the oil is hot or your butter will burn)
- Put in the onions
- Once the onions are soft and caramelised, put in the garlic. Cook for a few seconds without burning the garlic
- Add the tomatoes and mushrooms. Let it simmer for a while on low heat
- Drain the tuna – take out as much oil as possible – then add to the sauce pan.
- Let it simmer for about 3-5 minutes low heat so that the tomatoes will be completely cooked.
- Add the pasta water – if you are using linguine, put in 2 cups so that the sauce will not be very thick when the cream is added. Let the sauce simmer for 3-5 minutes.
- Add the cream (I used Emborg cooking cream)
- Season with freshly ground pepper and garlic powder
- Add a dash (or more) of chili flakes for that extra”kick”
- Put in grated parmesan cheese to your liking – note though that adding more cheese makes the sauce thicker so you might need to put in more pasta water if you decide to put in more cheese
- Add salt to taste
If you are using Rigatoni pasta – make the sauce thicker, either by putting more cheese (you have to taste the sauce though to check on the saltiness) or lessening the pasta water in the sauce. Mix in the pasta with the sauce, toss and cover all the noodles/pasta.
Garnish with fresh basil, cheese and chili flakes. Serve with buttered toast – in my case I used whole wheat bread and Sunny Meadow spread for a more healthy option