30 minute One Pot Tuna and Tomato Pasta
Creamy one pot tuna pasta with cherry tomatoes, ready in 30 minutes. One pan, pantry staples, and a family dinner with almost no dishes.
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
- ½ cup parmesan cheese grated
- 2 tablespoons capers drained and rinsed
- ¾ pound canned tuna
- 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.2 tablespoons capers, ½ oz. Fresh Parsley, ½ cup sour cream, ½ cup parmesan cheese
- 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).¾ pound canned tuna
- 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: 719kcal | Carbohydrates: 98g | Protein: 38g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 56mg | Sodium: 1547mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1728IU | Vitamin C: 34mg | Iron: 4mg
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