Believe it or not, cream of tomato soup used as a pasta sauce!

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
16 ounces
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tuna and olive oil, garlic, anchovy paste, oregano, and red pepper flakes in a large saucepan over medium-low heat. Stir and cook for 1 minute once oil begins to sizzle.

    Advertisement
  • Stir in cream of tomato soup and water. Increase heat to medium and simmer for about 10 minutes.

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until just slightly undercooked, about 11 minutes; drain.

  • Stir cooked pasta into soup mixture; stir in 2/3 cup Parmigiano-Reggiano cheese, and tarragon. Cover and cook for 2 minutes.

  • Season with salt and black pepper to taste. Cover and cook for an additional minute.

  • Garnish with additional Parmigiano-Reggiano cheese and red pepper flakes.

Tips

Cook's Note:

May substitute mashed anchovy filets for anchovy paste

Nutrition Facts

1269 calories; protein 72.4g 145% DV; carbohydrates 202.3g 65% DV; fat 22.1g 34% DV; cholesterol 61.9mg 21% DV; sodium 3019.4mg 121% DV. Full Nutrition
Advertisement

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2013
My husband and I loved this, but we made some substitutions along the way, mostly because we cannot afford some of the more expensive ingredients. We used a 5 oz. can of tuna in oil, substituted 1/2 tsp. Worcestershire sauce and 1/2 tsp. soy sauce for the anchovy paste, put in two large dashes of oregano and red pepper flakes, and added a dash of paprika as well. We also used two cans of Campbell's tomato soup, which is from concentrate, so we made the soup following the directions on the can, then used 3 1/2 cups of that for the sauce, so we didn't add the additional 1/2 cup of water. We substituted pre-grated Parmesan cheese for the Parmigiano-Reggiano cheese and 1 tsp. marjoram for the tarragon. And to finish, we garnished it with just some of the leftover Parmesan with no red pepper flakes. And although we weren't able to make this recipe exactly how it's supposed to be, we loved what we ended up with and plan to add this recipe to our list of favorites! Read More
(35)

Most helpful critical review

Rating: 2 stars
08/21/2014
Liking both tomato soup & toasted tuna sandwiches I had high expectations for this dish but was sadly somewhat let down. Maybe my expectations were unrealistic but this dish just didn't measure up as an alternative to the real thing. It isn't that the dish is bad -- far from it -- but that it just doesn't resonate with myself or my family like I had thought. My two girls thought that it had too much tarragon in it and that that flavor came to dominate the dish. This dish was good enough that I plan on making it again for another try but will cut the tarragon in half. Hopefully we'll like it better and if so I'll update my review accordingly. As a final thought though my recommendation is to stick with the soup and sandwiches for that flavor combination instead of this dish. Read More
(3)
46 Ratings
  • 5 star values: 32
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/23/2013
My husband and I loved this, but we made some substitutions along the way, mostly because we cannot afford some of the more expensive ingredients. We used a 5 oz. can of tuna in oil, substituted 1/2 tsp. Worcestershire sauce and 1/2 tsp. soy sauce for the anchovy paste, put in two large dashes of oregano and red pepper flakes, and added a dash of paprika as well. We also used two cans of Campbell's tomato soup, which is from concentrate, so we made the soup following the directions on the can, then used 3 1/2 cups of that for the sauce, so we didn't add the additional 1/2 cup of water. We substituted pre-grated Parmesan cheese for the Parmigiano-Reggiano cheese and 1 tsp. marjoram for the tarragon. And to finish, we garnished it with just some of the leftover Parmesan with no red pepper flakes. And although we weren't able to make this recipe exactly how it's supposed to be, we loved what we ended up with and plan to add this recipe to our list of favorites! Read More
(35)
Rating: 5 stars
07/12/2012
I didn't have any soup, so I used homemade chicken stock, a little can of tomato paste and heavy cream with a dash of onion powder. No tarragon, so I used about 1/4 c. fresh basil from the garden instead. It had so much flavor! Don't skip the anchovy, it wasn't fishy at all. Read More
(21)
Rating: 5 stars
01/16/2013
I have to say I didn't really have high hopes for this as I am not a huge fish person. But I do like traditional tuna casseroles and this sounded good and different so I gave it a go. WOW! I followed the recipe exactly except for the tarragon. I swear I bought some but somehow I didn't end up with it at home so I subbed just a dash of fennel instead which did lend a lovely flavor. This is surprisingly and amazingly delicious! The only non-condensed cream of tomato soup I was able to find was a tomato and basil variety which was wonderful. I had 4 cups of it so I added it all since the only tuna in olive oil I found was in cans and I had a little over 8 ounces of that as well. Yum yum yum! Will definitely be making this again and again (and will definitely make sure I get home with the tarragon next time too!). Thanks Chef John!:) Read More
(10)
Advertisement
Rating: 5 stars
11/09/2012
Simple and quick to make. I didn't use the Tarragon but followed the rest of the recipe. Even my husband who when I mentioned can Tuna was like oh I'm not going to like that. He loved it so did my teenage son. Will defitnaly make again. Oh and loved the kick that the red pepper flakes gave it. Read More
(6)
Rating: 5 stars
03/26/2013
This was a very good recipe and a nice vegetarian option. I followed other reviewers' suggestions and used basil and marjoram instead of tarragon since I didn't have any. I also used 1/2tsp soy sauce and 1/2tsp Worcestershire sauce instead of anchovy paste. Everyone I served this to liked it! Read More
(4)
Rating: 5 stars
04/22/2013
Very very good recipe. Made it according to the directions except for the fact that I could only find tuna in olive oil in 4.5 oz. cans so I used two. Also I can't stand not to use all of something so I used 16 oz. of pasta and entire 32 oz. carton of cream of tomato soup. Everything else according to the original recipe. So good I'm making it again tomorrow!! Read More
(4)
Advertisement
Rating: 5 stars
03/05/2013
My kids are 5 7 & 8. They loved it and had seconds. It didn't taste fishy or like tuna although my kids do like tuna. I followed the suggestion of another reviewer to use 1/2 t. worcestershire sauce and 1/2 t. soy sauce in place of anchovy paste since I didn't have any anchovy paste on hand. I also made two cans of condensed soup following the directions for soup with milk. (I did use half cream & half milk for a richer sauce.) Then I used about 3 1/2 cups of this soup in place of the soup and 1/2 c. water called for in the recipe. I followed the spice measurments in the sauce. When I served the pasta I sprinkled extra oregano salt and chili flakes on each plate according to my kids' and husband's different tastes. Excellent! Read More
(3)
Rating: 5 stars
07/20/2014
I am making this for the third time-my husband and I love it and it's quick easy and not expensive. Thanks to Chef John I always have Pacific brand organic creamy tomato soup low sodium version anchovy fillets and good quality oil packed tuna on hand so this is almost an "instant" dinner. Throw some frozen peas in with the pasta during the last 5 minutes of cooking for an extra veggie boost. You can also sub wine for the water. Tonight I'm serving it over Barilla brand spinach and cheese tortellini since I'm out of penne. Thanks again to Chef John for clueing me in to the dry tortellini they are delicious and handy to have around. I'll be making this with gluten-free pasta when my celiac houseguest arrives in a couple weeks. Read More
(3)
Rating: 5 stars
03/16/2014
This is by far my favorite pasta recipe. The boyfriend has been requesting it 3 weekends in a row! I used 2/3 Campbell Tomato soup and 1/3 Campbell's Orange Harvest Tomato soup and it came out a bit sweeter than if I had gone full Tomato soup. I definitely preferred the result! Read More
(3)
Rating: 2 stars
08/21/2014
Liking both tomato soup & toasted tuna sandwiches I had high expectations for this dish but was sadly somewhat let down. Maybe my expectations were unrealistic but this dish just didn't measure up as an alternative to the real thing. It isn't that the dish is bad -- far from it -- but that it just doesn't resonate with myself or my family like I had thought. My two girls thought that it had too much tarragon in it and that that flavor came to dominate the dish. This dish was good enough that I plan on making it again for another try but will cut the tarragon in half. Hopefully we'll like it better and if so I'll update my review accordingly. As a final thought though my recommendation is to stick with the soup and sandwiches for that flavor combination instead of this dish. Read More
(3)
Advertisement