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Creamy Tomato & Tuna Penne Pasta

In this video, you’ll see how to bring Parmesan cheese, cream of tomato soup, and tuna together into a simple pasta dish. This super easy, delicious, and healthy dish is loosely based on the classic diner combo of tuna melt sandwich and a cup of tomato soup. You’ll also get tips for cooking your pasta just so! Yes, cheese and tuna together, it’s not just for the tuna melt anymore! Get the recipe for Chef John’s Creamy Tomato & Tuna Penne Pasta.

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Comments6

  • JOMAIETTA

We Italians’ have been making this for a long time with red sauce, I have made it with canned yellow tomatoes and it is great. The best way is to make a light red sauce one that is only cooked for half an hour, it that. Basil and salt. When your pasta is ready then take your canned tuna (Genova Tonno Tuna) strain it well and then add it to the red sauce for two to three minuets before your ready to serve, just long enough to heat the tuna. It wont give you the fishy tuna taste if you do that

  • Anna Nygma

Cursedwyvern, if you are making this with a concentrate soup/mix (like the "red and white" aka Cambells, I assume?) as with all concentrates, follow the instructions on the can. You will need to use (as this recipe calls for one cup) one cup of *finished* (read, water added), soup. If it still ends up being too salty for you, attempt Stephens fix. I hesitate to use jarred sauce myself, preferring to use a "home made" recipe, but these are easily found online. Good luck cooking!

  • Becky Stathos Parks

Becky Stathos Farks; Love to cook,Greek pastry, Greek dishes, and love cooking from my Grand Diplome cooking My Mom was the best in Wild Game cooking. My Brother Peter Stathos has master the Art as well as my nephew Frank