- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 340 kcal
Quick summary
“Penne with tuna combines al dente short pasta with a quick sauté of onion, golden garlic, and ripe tomato with drained canned tuna and olive oil. A nutritious Mediterranean meal, rich in protein and ready in a few minutes.”
What you need to know
- Drained canned tuna added at the end of the sauté keeps meaty pieces without crumbling excessively.
- Ripe tomato cooked until it falls apart creates a rustic sauce that penetrates the tubular cavity of the penne.
- The quick tossing of the drained pasta in the pan ensures the sauce and oil coat every piece.
Ingredients
Main
- 250g of penne
- 1 can of canned tuna (about 200g)
- 2 tablespoons olive oil
- 1 clove of garlic, minced
- 1 small chopped onion
- 1 ripe tomato, chopped
- Salt and pepper to taste
- Chopped parsley to taste for decoration
Instructions
Principal
- In a large pot, cook the penne in salted water until al dente, following the package instructions.
- While the pasta cooks, heat the olive oil in a skillet over medium heat.
- Add the garlic and chopped onion and sauté until soft.
- Add the chopped tomato and cook until it starts to break down.
- Add the drained tuna to the mixture and mix well.
- Season with salt and pepper to taste.
- Drain the penne and add to the skillet, mixing everything carefully.
- Finish with chopped parsley and mix again before serving.
Chef's tips
- Drain all the oil or water from the canned tuna by pressing against the lid before adding to the pan.
- Cook the tomatoes with a lid on the skillet for 4 minutes to speed up the breakdown and release the natural juices.
- Stir the mixture with a silicone spoon delicately after adding the penne so as not to break the tuna into a puree.
Variations
- Add 2 tablespoons of sliced black olives and 1 tablespoon of drained capers to the tomato sauce.
- Add 1 teaspoon of lemon zest at the moment of finishing to enhance the flavor of the tuna.
- Add 1 pinch of crushed red pepper to the sautéed onion and garlic to provide a light Mediterranean spiciness.
Substitutions
- Traditional penne can be substituted with fusilli, farfalle, or rigatoni pasta.
- Solid canned tuna can be substituted for cleaned and shredded canned sardines in the same proportion.
- Fresh chopped parsley can be substituted with finely chopped green onions or dried oregano.
How to store
Keep leftovers in an airtight glass container in the refrigerator for up to 2 days. When reheating in the pan over low heat, add 2 tablespoons of water and a drizzle of extra virgin olive oil, stirring gently with the spatula.
Can it be frozen?
It is not recommended to freeze the dough cooked with tuna and tomato, as the penne becomes soft and the fish loses its original texture. If you want to meal prep, prepare and freeze only the tomato sauce with onion and add the fresh tuna.
What to serve with
Pairs very well with a crispy green salad dressed with balsamic vinegar, slices of Italian bread, and grated cheese. To drink, it pairs with light white wine, cold pilsner beer, or fresh lemon juice.
Frequently asked questions
How to prevent the sauce from having a strong fish taste?
Sauté the garlic, onion, and tomato well before adding the tuna, finishing with plenty of parsley and a drizzle of raw olive oil.
Can I add parmesan cheese to pasta with fish?
Although Italian tradition avoids cheese with fish, you can sprinkle finely grated Parmesan cheese if you prefer.
Is it better to use tuna in oil or tuna in water for this recipe?
Both work; tuna in oil is richer and more tender, while tuna in water is lighter and reduces overall calories.
Can I use whole wheat pasta instead of traditional penne?
Yes, whole wheat penne pairs perfectly with the rustic flavor of tuna and adds more fiber to your meal.
