No Cook Tomato Tuna Sauce With Spaghetti Recipes

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TOMATO TUNA PASTA BAKE



Tomato Tuna Pasta Bake image

An easy pasta bake with tuna and creamy tomato sauce, all topped off with lots of lovely cheddar cheese. A great weeknight dinner!

Provided by Nicky Corbishley

Categories     Dinner

Time 55m

Number Of Ingredients 15

14 oz (400g) dried pasta shapes (I used shells)
1 tbsp vegetable oil
1 large onion peeled and chopped
1 red bell pepper de-seeded and chopped
1 yellow bell pepper de-seeded and chopped
10 1/2 oz 300g canned tuna (albacore tuna if possible) drained and flaked
pinch of salt and pepper
2 cloves garlic peeled and minced
2 tbsp tomato puree
1 tsp dried oregano
28 oz 800g tinned chopped tomatoes
½ cup 120ml double (heavy) cream
1 cup (100g) strong cheddar cheese (grated)
1 cup (100g) mozzarella (grated)
Small bunch parsley (roughly torn)

Steps:

  • Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
  • Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 3-4 minutes until the onion is softened.
  • Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree and oregano. Stir and cook for 2-3 minutes.
  • Now add the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta. Stir everything together, then transfer to a large baking dish.
  • Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.
  • Take out of the oven and top with a sprinkling of parsley before serving.

Nutrition Facts : Calories 580 kcal, Carbohydrate 65 g, Protein 32 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 585 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

NO-COOK TOMATO-TUNA SAUCE WITH SPAGHETTI



No-Cook Tomato-Tuna Sauce with Spaghetti image

Blink and you'll miss this easy no-cook sauce recipe: Combine chopped tomatoes, olive oil, garlic, vinegar, and basil in a big bowl on the counter, and let them sit until they break down a bit. When the pasta is just cooked, toss it all together with a generous shower of grated Parmesan, which thickens and emulsifies the sauce, plus oil-packed tuna for a jolt of brininess and protein.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h15m

Number Of Ingredients 10

1 1/2 pounds ripe medium tomatoes, cored and torn, or chopped into 1/2-inch pieces (3 cups)
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed and peeled
1/4 cup packed fresh basil leaves, torn, plus more for serving
1 teaspoon red-wine vinegar
1/4 teaspoon red pepper flakes
Kosher salt
12 ounces spaghetti
2 jars (each 7 ounces) tuna packed in oil, drained
1 ounce Parmigiano-Reggiano, grated (1/4 cup), plus more for serving

Steps:

  • In a large heatproof bowl, combine tomatoes, 1/2 cup oil, garlic, basil, vinegar, and red-pepper flakes. Season generously with salt. Let stand up to 1 hour; remove and discard garlic.
  • Cook pasta in a large pot of generously salted water according to package directions until al dente. Reserve 1/4 cup pasta water, then drain.
  • Immediately transfer pasta to bowl with tomatoes; add tuna, cheese, and remaining 2 tablespoons oil. Toss well to combine, adding pasta water as needed to create a silky sauce. Serve with more cheese and basil.

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