20 Minute TUNA PASTA with Paprika & Garlic | Easy ONE-PAN Recipe

This Spanish Tuna Pasta with Paprika & Garlic, known as Macarrones con Atún, is packed with layers of flavors, made with simple ingredients and all done in about 20 minutes. Serve it next to a garden salad and a bottle of Spanish wine for a complete and nourishing meal.

The beauty of this recipe is that it’s a one pan pasta dish. Meaning the pasta gets cooked in the same pan as the sauce. That way the starch from the pasta stays in the dish, which gives it the most incredible texture and flavor.

What really flavors this pasta dish is the sweet smoked Spanish paprika. It adds a smoky touch with a big depth of flavors. You can also add in some hot smoked paprika or even chili powder if you want a little heat.

TIPS & TRICKS to Make this Recipe: Typically when making one pan pasta dishes, you want to use 2 1/4 cups (225 grams) pasta to 2 1/2 cups (600 ml) liquid. For the liquid I used vegetable broth, as it adds a bigger depth of flavors, but you can use water if you prefer.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order When You Purchase Through This Link)

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Watch the Video Below on How to Make this Spanish Tuna Pasta with Paprika & Garlic

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Spanish Tuna Pasta with Paprika & Garlic

Course Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 354 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 cans tuna in olive oil 4 oz / 110 grams each
• 8 cloves garlic
• 2 tsp sweet smoked Spanish paprika 5 grams
• 14.5 oz canned tomato sauce 410 grams
• 2 1/2 cups vegetable broth 600 ml
• 2 1/4 cups penne pasta 8 oz / 225 grams
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Drain the cans of tuna into a fine sieve with a bowl underneath, gently shake the tuna to remove any excess oil, thinly slice the cloves of garlic and finely chop the parsley

2. Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the olive oil from the canned tuna

3. After a couple of minutes add in the sliced garlic, mix continuously, after 3 to 4 minutes and the garlic is lightly browned, add in the paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer

4. Once the tomato sauce has slightly thickened, about 3 minutes, add in the broth and turn it up to a high heat

5. When it comes to a boil add in the pasta, mix every 2 to 3 minutes, after 8 to 9 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the pasta is cooked al dente, then remove from the heat

6. Add the drained tuna into the pasta and the chopped parsley, mix together until well combined, serve directly out of the pan or transfer into serving dishes, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this Recipe

Nutrition Facts

Spanish Tuna Pasta with Paprika & Garlic

Amount Per Serving

Calories 354 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 24mg8%

Sodium 708mg31%

Potassium 648mg19%

Carbohydrates 57g19%

Fiber 5g21%

Sugar 6g7%

Protein 24g48%

Vitamin A 1265IU25%

Vitamin C 14mg17%

Calcium 54mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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