30 minute One Pot Tuna and Tomato Pasta
Are you looking for a delicious and easy recipe to serve on the table in no time? Then look no further because this one-pot pasta with cherry tomato and tuna is an excellent meal to make. This recipe is simple, quick, and full of flavor. The sweet and juicy tomatoes make it wonderfully fresh, and the tuna gives it a savory and rich taste. A perfect balance of flavors. Try it yourself quickly!
Ingredients
- 2 tablespoons olive oil
- 1 red onion finely chopped
- 2 cloves garlic crushed
- 4 cups penne
- 4 ¼ cups vegetable stock
- 1 pound cherry tomatoes halved
- ¾ pound canned tuna
- 2 tablespoons capers drained and rinsed
- ½ oz. Fresh Parsley finely chopped
- ½ cup sour cream
- Salt and pepper to taste.
Ingredients you need per step are listed below the step in Italic
Instructions
- Pour the olive oil into the pan and add the onion. Cook for 3 minutes until translucent. Then add the garlic and stir-fry for 30 seconds.2 tablespoons olive oil, 1 red onion, 2 cloves garlic
- Spoon the pasta, ⅔ of the cherry tomatoes into the pan and pour in the broth. Bring the liquid to a boil.4 cups penne, 4 ¼ cups vegetable stock, 1 pound cherry tomatoes
- Lower the heat and simmer for 15 minutes (no lid). Toss regularly.
- Add the remaining tomatoes, sour cream, Parmesan cheese, capers, and parsley, and stir well. Simmer for 5 minutes until the sauce is almost reduced.¾ pound canned tuna, 2 tablespoons capers, ½ oz. Fresh Parsley, ½ cup sour cream
- Taste and season with salt and pepper.Salt and pepper
- Divide the tuna over the pasta and stir through (not too rough; otherwise, the tuna will break up too much).
- Serve.
NOTES
1. Pasta: Use Penne, tagliatelle, or fusilli.
2. Tuna: Use canned tuna. You can buy this with olive oil, sunflower oil, or water. The end result doesn't matter much, but tuna in water is slightly slimmer.
3. Tasty: Add some extra basil for an Italian taste.
4. More vegetables: Add a handful of spinach to the sour cream sauce.
5. Vegetarian: Replace the tuna with grilled vegetables such as zucchini or eggplant. Or replace it with fried mushrooms.
6. Storage
Let the pasta cool quickly to room temperature.
- Refrigerator: Store, covered, in the fridge for up to 2 days.
- Freezer: Because you have added sour cream, it is better not to freeze this.
- Reheat: Add two tablespoons of water and heat over medium heat in a skillet while stirring. Heat until hot.
Nutrition
Calories: 669kcal | Carbohydrates: 98g | Protein: 33g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 1344mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1629IU | Vitamin C: 34mg | Iron: 4mg
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