Martha Stewart Tuna Tomato Pasta

Martha Stewart Tuna Tomato Pasta starts easy, with canned tuna and crushed tomatoes right from the pantry. Garlic and red pepper flakes simmer into a thick, saucy one pot family dinner, finished with fresh oregano and olive oil in 40 minutes.

Toss it with penne or fusilli for a weeknight meal that eats like comfort food. The key is simmering the sauce 20 to 30 minutes so the tuna and tomatoes meld into something rich and chunky.

Martha Stewart Tuna Tomato Pasta

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

430

kcal

Chunky, saucy tuna pasta with thick crushed tomato sauce, a kick of red pepper flakes, and bright fresh oregano stirred in at the end.

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for drizzling
  

• 1 small onion, finely chopped
  

• 2 garlic cloves, minced
  

• Pinch of crushed red pepper flakes, plus more for garnish
  

• 3 cans tuna, well drained
  

• 2 cans crushed tomatoes, with juice
  

• Coarse salt and freshly ground black pepper
  

• 1 pound penne or fusilli pasta
  

• 1 tablespoon chopped fresh oregano, thyme, or rosemary
  

Directions

• Sauté the aromatics: Heat a Dutch oven or large saucepan over medium and add oil, swirling to coat the pan. Add onion and garlic and sauté until onion is translucent, about 5 minutes.
• Add red pepper and tuna: Stir in red-pepper flakes, then add tuna and stir gently, being careful not to break up the chunks too much.
• Simmer the tomatoes: Stir in the tomatoes and season with salt and pepper. Bring sauce to a boil, then reduce the heat to a simmer. Cook until sauce is thickened and flavors meld, 20 to 30 minutes.
• Boil the pasta: While sauce is simmering, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
• Finish and serve: Stir herbs into sauce and simmer a few minutes longer. Toss pasta with sauce; top with a drizzle of olive oil and an extra sprinkle of red pepper flakes and serve.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Kirecoo 12-quart stainless steel stock pot, OXO 5-quart stainless steel colander, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What type of canned tuna works best for pasta?

Albacore (white) tuna has the mildest, cleanest flavor and holds up in the sauce without falling apart. Go for solid pack over chunk, since the sturdier fillets keep their shape through 30 minutes of simmering. Oil-packed tuna adds richness to the sauce, but water-packed works too.

Can I make tuna tomato pasta ahead of time?

You can refrigerate it in an airtight container for up to 3 days, but store the sauce and pasta separately so the noodles don't soak up all the liquid overnight. Reheat the sauce on the stove over medium-low, then toss with freshly boiled pasta, or eat it cold with a drizzle of olive oil.

What can I use instead of penne for this recipe?

Fusilli, rigatoni, ziti, or farfalle all catch the chunky sauce in their ridges and curves. Long noodles like spaghetti or linguine work too, but the sauce clings better to short shapes. Use whatever pound of dried pasta you have in the pantry.

How do I keep the tuna from falling apart in the sauce?

Drain the cans thoroughly and stir the tuna into the pan gently, folding rather than stirring hard. Add it before the tomatoes so it has a minute to warm and set in the oil, then let the sauce simmer without stirring more than once or twice.

Can I use whole canned tomatoes instead of crushed?

Two 28-ounce cans of whole peeled tomatoes work the same way. Squeeze them by hand or pulse them once or twice in a blender before adding to the pot. You can also swap in jarred tomato sauce, though the texture will be smoother and less chunky.