Description
A creamy and comforting one-pan tuna pasta made with penne, flaky tuna in olive oil, cherry tomatoes, garlic, and Parmesan cheese. A quick and satisfying weeknight dinner with minimal cleanup.
Ingredients
Units
Scale
- 12 ounces penne pasta
- 2 cans tuna in olive oil (about 5 ounces each), lightly drained
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 1/2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Place a large deep skillet over medium heat.
- Add olive oil and sauté the minced garlic for about 30 seconds until fragrant.
- Stir in the halved cherry tomatoes and cook for 2 to 3 minutes until slightly softened.
- Add the penne pasta and vegetable broth directly into the skillet and stir well to combine.
- Bring to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in the tuna, heavy cream, grated Parmesan cheese, salt, and black pepper.
- Cook for another 2 to 3 minutes until the sauce becomes creamy and everything is heated through.
- Sprinkle fresh parsley over the top and serve warm.
Notes
- Stir occasionally while the pasta simmers to prevent sticking.
- Add a splash of warm broth or water if the sauce thickens too much.
- Use freshly grated Parmesan for the best flavor and texture.
- Reheat gently with a small amount of liquid to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 45mg