One-Pan Tuna Tomato Pasta | Macarrones con Atún y Tomate
Ingredients
- 2 cans tuna in olive oil 4 oz / 110 grams each
- 1 medium yellow onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 tsp dried oregano 1 gram
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1 can tomato sauce (similar to passata) 14.5 oz / 410 grams
- 2 1/2 cups chicken broth 600 ml
- 8 oz penne pasta 225 grams
- sea salt & black pepper
- grated Manchego cheese & fresh parsley for garnish
Instructions
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Drain the cans of tuna into a fine sieve with a bowl underneath, and gently flake the tuna
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Heat a large fry pan with a medium heat and add in the drained olive oil from the tuna
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After a couple of minutes, add in the chopped onion and garlic, and mix continuously
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Once the onion and garlic are lightly sautéed, about 4 minutes, add in the oregano and paprika, quickly mix together, then add in the canned tomato sauce, and season with salt & pepper, mix together, and then simmer for a couple of minutes
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After about 3 minutes and the tomato sauce has slightly thickened, add in the chicken broth and raise to a high heat, and give it a gentle mix
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When it comes to a boil, add in the pasta, and mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks
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After cooking the pasta for 8 minutes (which in my case was 3 minutes shy of the pasta being cooked al dente), place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is cooked al dente, then remove the pan from the heat
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Add the reserved tuna over the pasta and gently mix together until well mixed
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Serve directly out of the pan, topped off with grated Manchego cheese and chopped parsley, enjoy!
Recipe Notes
Get the Spanish Canned Tuna I used to make this Recipe (10% OFF Your Order from tienda.com with Coupon ONAFORK)