These two recipes contain both pasta and canned tuna, but the results are as different as summer and winter. The tuna pomodoro is tomato sauce served on top of whole-wheat spaghetti, while the second recipe is a baked mac and cheese with broccoli and tuna.
This dish is light, delicious, and filling, and I think it is the best pantry pasta ever. In a recipe with such few ingredients, it will be apparent if you try substitutions like tuna in water instead of tuna in oil. I know from personal experience that it will not taste the same.
- 8 oz whole-wheat angel hair pasta
- 2 tablespoons of olive oil (optional)
- 2 cloves of garlic, minced
- 1/4 teaspoon crushed red pepper
- one 14.5 can of Hunt’s Diced Tomatoes in Sauce, undrained
- one 5 oz can of tuna in oil
- dried basil, to taste
- Bring a pot of water to a boil. Salt the water and add the spaghetti. Cook according to package directions and drain well.
- In the meantime, heat the oil in a saucepan over medium-high heat. (If you’d like, you can save the oil from the tuna when you drain it from the can, and use 2 tablespoons of that oil.)
- Add the minced garlic and crushed red pepper, and saute for a quick minute.
- Add the canned tomatoes with the juices to the pot, turn the heat down to medium, and let simmer for about 8 minutes, stirring occasionally. Add the drained tuna and cook until warmed through, about 2 minutes. Add several generous dashes of dried basil. Stir to incorporate the ingredients. Serve with whole wheat spaghetti.
Tuna Mac and Cheese
For weeks, I had a hankering for tuna. Then the weather turned cold and I wanted broccoli soup. Since I make mac and cheese regularly, testing and developing recipes for my website, I thought I’d combine all these things together. The cheese sauce for this macaroni is made from canned soup.
- 1 1/2 cups elbow macaroni, uncooked
- one can tuna, drained (I used 5 ounces, but you can use more if you want)
- half of a 12 oz bag of frozen broccoli
- one 10.5 oz can cheddar cheese or broccoli cheese soup
- 2 1/2 cups cheddar cheese, grated or shredded
- 1 teaspoon Dijon mustard
- 1/2 cup milk
- salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Bring a pot of water to a boil. Cook macaroni according to package directions. Place the broccoli in a colander, and pour the hot water and pasta over the vegetables as you drain off the water.
- Put the drained pasta and broccoli back in the pot. Add the canned soup, mustard, tuna, 2 cups of cheddar, salt, pepper, and milk. Stir to combine. Pour the mixture into a greased casserole dish. Bake for 15 minutes, top with the rest of the cheese, and bake for another 5 minutes.