INGREDIENTS:
- 1 lb penne pasta
- 1 can (6 oz) tuna in oil
- 1 can (2 oz) anchovies
- 1 can (28 oz) whole tomatoes, pureed
- 3/4 cup heavy cream
- 4 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp red chili flakes (optional)
- 2 tbsp grated parmesan cheese
- Salt and pepper, to taste
- 2 tbsp olive oil
HOW TO COOK:
- Pour water in a large pot.
- Add some salt and heat the water.
- Bring to a boil and cook the pasta until al dente.
- While waiting for the water to boil, heat the olive oil in another large pan.
- Saute the garlic cloves until aromatic.
- Add- in the tuna and the entire content of the can of anchovies.
- Stir to break the tuna and anchovy fillets.
- Cook for a couple of minutes then season with the dried herbs and add the chili flakes, if desired.
- Add the pureed tomatoes and then simmer for 10 minutes.
- Season with a little salt and pepper, to taste.
- Pour in the heavy cream and cook until heated up.
- Add some parmesan cheese and continue to cook until the sauce thickens.
- When the pasta is cooked, mix with the sauce.
- Serve with more parmesan cheese on top. Enjoy!
IMAGE: yebohe.cn
Also try: Extra Creamy Tuna Carbonara
