Penne with tuna in tomato sauce

Name: Penne with tuna in tomato sauce - Aurora C.
Ingredients: 400 g penne 1 tablespoon oil 1 teaspoon salt water For the sauce: 3 cans of tuna in tomato sauce 1 can of peeled tomatoes in their own juice 1 onion 1 carrot 2; 3 tablespoons olive oil dried parsley salt pepper Additionally: cheese

Pasta/Pizza - Penne with tuna in tomato sauce by Aurora C. - Recipia

Penne with tuna in tomato sauce is easy to prepare and perfect for a warm, oven-baked meal. The pasta is boiled separately, the sauce is cooked in a pan, and then everything is placed in a heat-resistant dish and topped with grated cheese. The baking time is short, but it helps the sauce adhere to the pasta and forms a golden crust on top. Quick Info Total time: approximately 50-60 minutes, depending on the time needed to boil the water and prepare the ingredients Preparation time: not specified separately in the original recipe Cooking and baking time: approximately 44-48 minutes, according to the recipe steps Servings: not specified Difficulty: easy Recipe type: oven-baked pasta, suitable for lunch or dinner Ingredients For the pasta 400 g penne 1 tablespoon oil 1 teaspoon salt Water, for boiling For the sauce 3 cans of tuna in tomato sauce 1 can of peeled tomatoes in their juice 1 onion 1 carrot 2-3 tablespoons olive oil Dried parsley, to taste Salt, to taste Pepper, to taste Additionally Cheese, for sprinkling on top Preparation method 1. Boil the pasta Bring water to a boil in a large pot. Add salt and the tablespoon of oil, then, when the water is boiling, add the penne. Cook the pasta for 8-10 minutes, according to the recipe instructions. Once cooked, drain them in a colander and let them drain. There’s no need to rinse them. 2. Prepare the vegetables Wash the onion and chop it finely. Peel the carrot and grate it using a fine grater. Finely grated carrot cooks quickly and incorporates more easily into the sauce. 3. Sauté the onion and carrot In a pan, heat 2-3 tablespoons of olive oil. Add the onion and carrot and sauté for about 5 minutes, stirring occasionally. The vegetables should not brown too much. They are ready when the onion softens and the carrot begins to cook. 4. Cook the tomato sauce Add the peeled canned tomatoes, crushed or mashed, to the onion and carrot. Let the sauce simmer for another 10 minutes over medium heat. If the tomatoes are whole in the can, you can crush them beforehand or directly in the pan, so the sauce has a more uniform consistency. Stir occasionally to prevent sticking. 5. Add the tuna Add the pieces of tuna in tomato sauce to the pan. Gently stir to avoid breaking the tuna too much, and let the sauce cook for another 2-3 minutes. Finally, season with salt, pepper, and dried parsley. The tuna and canned goods may already be salty, so it’s better to add salt gradually. 6. Combine the pasta with the sauce Put the drained penne over the sauce and stir until the pasta is evenly coated. The sauce should get in between the pasta, not just on top. 7. Bake the pasta Transfer the pasta with the sauce into a heat-resistant dish. Place the dish in the oven and bake for 15 minutes. After this time, remove the dish and sprinkle grated cheese on top. Return the dish to the oven for another 4-5 minutes, just enough for the cheese to melt and lightly brown. Serve the pasta hot. Why I make this recipe often It’s a practical recipe when I want a hearty meal without having to prepare a separate main dish and a side. The sauce is made in one pan, and the pasta can go straight into the oven after being mixed with the tuna and tomatoes. I also like that the recipe can be prepared in advance, shortly before baking. The pasta, sauce, and tuna mix easily, and the cheese is added at the end, just before the final baking step. Tips and variations Tips Boil the penne for only 8-10 minutes, just enough to keep them firm for the baking stage. If overcooked, they may become mushy after baking. Make sure to drain the pasta well before mixing it with the sauce. Excess water can thin out the mixture in the dish. Gently mix the tuna after adding it. The pieces can remain more pleasant in texture if not completely broken down. Add salt at the end, after the tuna is added. The canned tuna and tomatoes already contain salt, and the necessary amount may vary. Sprinkle the cheese after the first 15 minutes of baking, not at the beginning. This way, it melts in the final minutes and doesn’t dry out too much. Substitutions Penne can be swapped with another type of pasta, but it’s preferable to choose short pasta that mixes well with the sauce. The amount of 400 g remains the same if you use a different pasta shape. Peeled tomatoes in their juice can be used after being crushed or mashed to achieve the sauce needed for the recipe. It is not advisable to completely drain the juice from the can, as it is part of the sauce composition. If you don’t have dried parsley, it can be omitted. In the basic recipe, it is used for seasoning, along with salt and pepper. Variations For a smoother sauce, you can mash the tomatoes before adding them to the pan. If you prefer to feel the pieces of tomato, you can crush them less. The tuna can be mixed more or less into the sauce. For a finer texture, the pieces can be broken up gently with a spoon. For more visible pieces, mix just enough to distribute it in the sauce. The amount of cheese can be adjusted to taste, as the initial ingredients do not specify an exact quantity. The important thing is to have enough to cover the top of the pasta. Serving ideas Penne with tuna in tomato sauce is served hot, immediately after the cheese has melted. It can be placed directly onto plates from the heat-resistant dish after a few minutes of resting. If the dish is served as a main course, it does not need a separate side. The tomato sauce, pasta, and tuna are already combined in the same dish. Frequently asked questions 1. Can I use whole canned tomatoes? Yes. Peeled canned tomatoes can be mashed or crushed before being added to the pan. In the recipe, they are used as the base for the tomato sauce. 2. Should I rinse the pasta after boiling? No. After 8-10 minutes of boiling, the pasta should be drained in a colander and left to drain. There’s no need to rinse them before mixing with the sauce. 3. When do I add the cheese? The cheese is added after the pasta has been in the oven for 15 minutes. After sprinkling it, the dish bakes for another 4-5 minutes. 4. Can I prepare the pasta ahead of baking? Yes, the pasta and sauce can be mixed and transferred to the heat-resistant dish before the final step. The cheese is added at baking time, on top of the mixture. 5. What should I do if the sauce is too salty? Do not add more salt at the end before tasting. The salt in the tuna and canned tomatoes varies from product to product, so it’s safer to season gradually. Nutritional values The values are estimated, as the amount of cheese is not specified, and the type of canned tuna and the exact amount of oil can change the outcome. For one serving, roughly calculated by dividing the dish into 4 servings and using a typical amount of cheese, the estimate is approximately: 650-750 kcal 30-38 g protein 75-90 g carbohydrates 22-32 g fat The amount of salt can vary significantly depending on the canned goods and how much salt is added to the pasta and sauce. For an accurate estimate, the brand and drained weight of the canned goods, as well as the amount of cheese used, would be needed. Storage and reheating Leftovers should be stored in a closed container in the refrigerator. It is recommended to consume them within a few days, as the pasta gradually absorbs the sauce and changes texture. To reheat, a portion can be warmed until hot. In the oven, the pasta can dry out if left too long, so it’s best to heat it just until necessary. If the dish was stored in the refrigerator before baking, the cheese can be added before putting it in the oven.

Penne with tuna in tomato sauce

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