Pasta with Tuna and Tomato Cream Sauce
Treat yourself to a hearty and comforting meal with this Pasta with Tuna and Tomato Cream Sauce! This quick and easy recipe combines al dente pasta with a rich, velvety sauce made from tender, flaky tuna, sweet crushed tomatoes, and a splash of heavy cream for a luscious finish. Aromatic garlic and onion provide a flavorful base, while a hint of dried oregano and optional red chili flakes add depth and a subtle kick. Ready in just 30 minutes, this dish is perfect for busy weeknights but sophisticated enough for a cozy dinner party. Top it off with fresh parsley and Parmesan for a restaurant-quality touch. Perfect for seafood pasta lovers, this recipe brings bold, satisfying flavors to your table with minimal effort.
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Recipe Information
Ingredients
- 400 grams pasta (spaghetti, penne, or your choice)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 2 cans (about 150g each) canned tuna in olive oil, drained
- 400 grams canned crushed tomatoes
- 200 milliliters heavy cream
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- to taste grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, drain the pasta, and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant, being careful not to let it burn.
Stir in the drained tuna, breaking it up gently with a wooden spoon. Cook for 2 minutes to allow the tuna to warm through.
Add the canned crushed tomatoes, dried oregano, and red chili flakes (if using). Stir well and let the sauce simmer for 5 minutes to allow the flavors to meld.
Reduce the heat to low and slowly stir in the heavy cream. Allow the sauce to simmer gently for another 2-3 minutes, stirring frequently. Season with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss until the pasta is well coated with the sauce. If the sauce is too thick, add some reserved pasta water, a little at a time, until the desired consistency is reached.
Serve the pasta hot, garnished with chopped fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4077 mg | 177% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 25.5 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 308 mg | 24% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2723 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
