Canned tuna is way underrated. It's almost like people are embarassed they like it. Though I'm not sure why... I adore a good ol' tuna salad sandwich. Canned tuna really is more versatile than just a cold salad sandwich ingredient. Matter of fact, not too long ago I made a fried tuna po boy that was delicious! This was the first time I've used it in a pasta dish and it was delicious!
This recipe is a really great weeknight meal. It's hearty, easy, inexpensive, and fast. The original source of this recipe is actually from an italian cookbook from the 60s!
If you like tuna, I think you'll like it featured in this pasta dish.
*be sure you use tuna in olive oil, not water!
Pasta with Tuna and Tomato Sauce
4 Tbsp unsalted butter
1 28-ounce can of crushed tomatoes
1 pound pasta shells
1/2 cup ricotta cheese
1 6-ounce can tuna packed in olive oil
1/4 cup fresh basil, chopped or torn
A generous 1/2 cup grated parmesan cheese
Melt the butter in a medium pot over medium heat and add the can of tomatoes, including the juice. Simmer gently, partially covered, for 30 minutes.
Once the sauce is cooking, heat a large pot of well salted water to a strong boil. Add the pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente (cooked through but still a bit firm to the bite). Drain and set aside.
Pour off the excess oil from the tuna can and stir the tuna into the tomato sauce. Add the ricotta cheese, and add salt to taste. Turn off the heat. Mix the sauce with the pasta in a large bowl. Mix in the basil.
Pour the pasta into a 2 to 3-quart casserole dish and top with the parmesan cheese. Put under a hot broiler for 4-6 minutes, until the cheese is melted and lightly browned. Serve hot.
Source: Simply Recipes