Tuna Pasta

This is a dinner that my husband and I used to make A LOT when we were in college. I think I originally got it from a Rachael Ray magazine, but I can neither find it now, or quite remember the original recipe. It is quick and easy (as in very few ingredients and you can make it in under twenty minutes!).

Tuna Pasta

Serves Two.


1 cup elbow macaroni

1 5oz can of tuna

1 15 oz can diced tomatoes

2 thick slices of chopped red onion (less than a 1/4 of the onion)

1 chopped garlic clove

1 tsp of red pepper flakes

1 tbs of chopped flat leaf parsley

1/4 cup half and half (or heavy cream. I always use half and half. Because I always have half and half)

Olive oil


Cook macaroni according to package directions. While it is cooking start some olive oil cooking in a saute pan. Add onions and garlic and cook until softened (about 3-5 minutes). Add red pepper flakes, diced tomatoes, and drained tuna. Heat through (about another 5 minutes). Towards the end of cooking add in half and half and parsley. Once macaroni is finished cooking, drain and add to sauce. Mix and eat!

If you want a thicker sauce you can add 1/4 cup more half and half, and some of the cooking liquid from the macaroni.

I do not add salt to the recipe because the tuna is pretty salty on its own. However, add salt and pepper to taste!

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