Tuna Tomato Pasta
Pasta with tuna, canned tomatoes, carrots, onions, and garlic is a quick and hearty meal that’s perfect for busy days. Topped with melted cheese, it combines rich flavors and satisfying textures for a comforting dinner.
Ingredients
- 10.5 oz (300 g) of your favorite pasta (dry weight)
- 1 onion, finely chopped
- 2 large garlic cloves, minced
- 28 oz (800 g) canned tomatoes (two standard 14 oz cans or 400 g each)
- 9 oz (260 g) canned tuna, drained (about two 5 oz cans or 130 g each)
- 1 heaping teaspoon tomato paste (optional, but adds a richer flavor)
- 2 medium carrots, grated (about 7 oz / 200 g)
- 1 heaping teaspoon oregano or Italian herbs
- Salt and pepper, to taste
- 5.3-7 oz (150-200 g) of cheese, such as Gouda, Cheddar, Mozzarella, or Edam
- Fresh parsley, for garnish
Instructions
- Cook the pasta in salted water, ideally al dente. Once cooked, drain it in a colander and set aside. Heat some oil in a pan, and I recommend adding a spoonful of butter as well. When the oil is hot, add finely chopped onion and sauté for about 3 minutes, then add grated garlic, stir, and cook for another minute.
- Next, add the grated carrot to the pan, stir it with the onion, and cook everything for about 3 minutes. Then, add canned tomatoes, tomato paste, oregano or Italian herbs, and salt and pepper to taste. Stir everything well and let the sauce simmer on low heat for about 6-8 minutes until it thickens.
- Add the drained tuna from the cans, break it up in the pan, and mix it with the sauce. Keep it on the heat for about 2 minutes, then add the cooked pasta and stir well so the sauce coats the pasta evenly.
- Finally, sprinkle the grated cheese over the pasta, cover the pan with a lid, and keep it on the heat for 3-4 minutes until the cheese melts. You can top it with fresh parsley. Serve immediately.