Pasta with Tuna & Tomato Sauce

"wow" said the hubs

You know that thing where butter makes everything better?

Before I tasted this recipe, if you had told me that half a stick of butter would transform a humble can of crushed tomatoes into the most heavenly sauce (it literally tastes like Rao’s, but for $1.50), I would not have believed you.

I also would not have believed that my husband and son would devour this pasta like they did, or that we would eat the whole pan AGAIN after I retested it a few days later.

The ingredient list is so short— just crushed tomatoes, butter, salt, pasta, ricotta & parmesan cheeses, and a can of tuna. But damn if I didn’t eat a quarter of the pan standing up in the kitchen.

Like— there is tuna, but it doesn’t taste fishy. There is cheese, but it’s not overly rich. There is fresh basil, but it’s not too strong (I find it overpowering sometimes). It’s just the perfect dish— everything comes together while you’re simmering the sauce.

You have 2 options with this one— you can mix the ricotta in with the sauce, then throw the whole thing under the broiler, or you can gently dollop the ricotta on top and arrange the fresh basil around it like I did in the photo below. Both are pretty, both are delicious, both taste great.

Either way, make sure you make this recipe. It’s sure to become a new family favorite!

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Pasta with Tuna & Tomato Sauce
Cook time = 45 minutes
Serves: 5-6

For Dietary Restrictions

• Gluten free: use gluten-free pasta

• Dairy free: use dairy-free butter and dairy-free cheese

Kids Can Help

Grate cheese, open cans. Older kids can help stir the hot ingredients.

Ingredients

• 4 Tbsp (½ stick) unsalted butter

• 1 28-oz can crushed tomatoes

• ½ tsp kosher salt, plus 1-2 tsp for the pasta water

• 1 lb shell pasta

• 1 5oz or 6 oz albacore tuna packed in olive oil

• ½ cup whole milk ricotta cheese

• Parmigiano Reggiano (about ½ cup grated)

• Fresh basil (optional), enough for ¼ cup chopped

Tools

• Medium-sized saucepan with lid

• Large pasta pot

• Collander

• 2-3 quart baking dish (9x9 or similar)

• Oven with a broiler setting (optional)

• Can opener

• Spatula

• Cheese grater

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Directions

Step 1

Heat the crushed tomatoes (undrained) in a medium-sized saucepan over medium-high heat. Add the butter and bring to a boil, then lower heat; simmer, partially covered, for 25-30 minutes. Meanwhile, prepare the other ingredients & cook the pasta (steps 2-4).

Step 2

If using, wash and dry the basil leaves, then tear into smaller pieces.

Step 3

Grate the Parmigiano Reggiano (you’ll need about ½ cup, but more is fine).

Step 4

Bring a large pot of water to a boil. Add 1-2 tsp of salt and the pasta and cook until al dente; drain and return to the pot. (Make sure the burner is off!) 

Step 5

Open the tuna and drain off the excess oil, then stir the tuna into the cooked pasta. Add the ricotta, tomato sauce, fresh basil, and ½ tsp of salt. Mix thoroughly, then taste and adjust seasoning if necessary. 

Step 6

Pour the pasta mixture into the casserole dish and spread the grated Parmigiano over the top. Turn on the broiler and place the casserole dish under it for a few minutes until the cheese is melted and slightly golden. Serve immediately.