I am not a fan of basic tuna casseroles. I like tuna, just not the tuna casserole that many of us grew up eating. I like a more updated or modern take on the tuna casserole.
Tuna dishes like my Skillet Tuna Casserole and today’s recipe for Tomato Tuna Pasta are similar to a tuna casserole, but different. They are a little fancier than your basic tuna casserole and I that is what I like about them.
One of the good things about today’s recipe is that it is all done on the stove top, so it is not really casserole like at all. It is really more of a tuna and tomato sauce over pasta.
And because it is done on the stove top it is very quick and easy. Not only that it contains pantry ingredients that I almost always have on hand.
- 1 tablespoon of oil
- 1 onion chopped
- 2 cloves garlic minced
- pinch of red pepper flakes
- 18 ounces or so of canned tuna, drained ( I prefer the kind in the pouches not the canned here)
- 2- 14 ounce cans diced tomatoes
- ¼ cup cream
- salt and pepper to taste
- 1 lb penne or other type pasta or gluten free pasta for gluten free version
- Parmesan cheese for serving
- Cook pasta according to directions.
- Heat oil in a skillet and cook onion until tender.
- Add garlic and cook one minute longer.
- Stir in red pepper flakes, tuna, and tomatoes. Cook on medium-low for 20 minutes.
- Add cream and salt and pepper to taste.
- Serve with cooked and drained pasta.
If you are gluten-free use gluten-free pasta and read labels to make sure that your ingredients are gluten-free.
Amount Per Serving: Calories: 283Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 406mgCarbohydrates: 32gFiber: 4gSugar: 4gProtein: 21g
Nutritional values are approximate and aren't always accurate.
Adapted from Martha Stewart