Pantry Saver Creamy Tomato Tuna Pasta

• 8 oz pasta (like penne or fusilli)
• 1 can (14.5 oz) diced tomatoes
• 1 can (5 oz) tuna in water, drained
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• Optional: Fresh basil leaves for garnish

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Stir in diced tomatoes, basil, and oregano; simmer for 5 minutes.
5. 5 Add heavy cream and Parmesan cheese, stirring until cheese melts.
6. 6 Mix in drained tuna and cooked pasta; heat through.
7. 7 Season with salt and pepper to taste.
8. 8 Serve garnished with fresh basil leaves if desired.

Equipment

• Large pot
• Skillet
• Wooden spoon

Variations

• Add sautéed spinach for extra greens.
• Stir in some chili flakes for a spicy kick.

Substitutions

• Use canned salmon in place of tuna for a richer flavor.
• Substitute almond milk for a lighter option.

Pairings

• Serve with a crisp Pinot Grigio or a side of crusty bread.

Nutrition

Tips

• For extra creaminess, add a splash more cream or a dollop of ricotta.
• Reserve a bit of pasta water to loosen the sauce if needed.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a bit of milk to revive the sauce.

Serving Suggestions

• Pairs well with a simple green salad or garlic bread.

FAQ