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Penne with tuna and tomato sauce

Penne with tuna and tomato sauce

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Put the pasta to boil in salted water and boil them according to the instructions on the package. Be careful not to let the pasta boil too long, it must be al dente.

In a well-heated pan, add the canned tuna with olive oil, oregano and crushed garlic, fry for a few minutes then add the tomato juice.

Add salt and pepper to taste and simmer for about 30 minutes until reduced. Pour the sauce over the well drained pasta. Mix well, cover with a lid and let the pasta absorb the juice for about 10 minutes. Then mix and serve.


On a day when we don't feel like complicated things, or we are simply in a time crisis, we can make something absolutely delicious: tuna pasta, capers and tomato juice. Simple, fast and good!


For the sauce:
3 tablespoons olive oil
1 large yellow onion
2 retains tone
3 teaspoons capers
250 ml tomato juice
3 large cloves of garlic

Put the pasta in hot salted water and 2 tablespoons of oil to boil, according to the instructions on the package. During this time we prepare the sauce.
We cut the julienned onion in the hot oil well. When it becomes glassy add 2 tablespoons of water and let it simmer until the water evaporates.

Add the tuna and continue to harden, stirring as often as we can.

We put the capers next to the tuna, then we let them flavor the flavors well, for a few minutes, and then we drown everything in tomato juice.

And to complete the taste, add the crushed garlic, season with salt and pepper and mix well.

When the sauce has shrunk and thickened, we will know it is ready. Meanwhile, the pasta was boiled, I drained them, so we put the sauce on them and mix everything & # 8230

I told you it's easy and quick to prepare! Taste & # 8230 you will see how good it is, you have to try this recipe!

Penne with tuna, quick recipe for simple pasta, ready in 20 minutes

Tuna penne, quick recipe for simple pasta, ready in 20 minutes. We love Easter cakes and tuna too & hellip and what is left to do when your grandmother just filled your stock of broth and diced tomatoes? You can find the answer in the recipe below.

Pasta with tuna and tomato sauce

Many years ago, a very dear friend showed me how to make pasta with tuna and tomato sauce. Since then, I only cook this recipe when I have a craving for tuna, because it is very easy to prepare, it is ready in less than 30 minutes, but above all it is absolutely delicious.

Duration: 25 min

Difficulty: easy


  • 250 gr pasta
  • 250-300 ml of tomato juice
  • 50 gr tuna in its own juice / oil
  • 1 red bell pepper
  • 1 medium onion
  • 5-6 cherry tomatoes
  • 1 teaspoon pepper paste - optional
  • 2-3 tablespoons grated parmesan
  • 2 tablespoons olive oil
  • ¼ teaspoon dried garlic
  • Salt pepper

First we boil the pasta, so we can take care of the sauce in the meantime. In a pot we put water with a teaspoon of salt. When the water boils, add the pasta and let it boil, according to the instructions on the package, then drain it. I prefer to use pens for this recipe.

Heat a frying pan. Add the olive oil. Finely chop the onion and cook for 1-2 minutes over medium heat. Cut the pepper into cubes (not very small) and put it in the pan. Let it simmer for another 2-3 minutes.

Add the tomato juice, pepper paste (optional) and garlic and mix. Let the sauce boil for about 10 minutes on low heat. Cut the tomatoes in half and put them in the sauce.

Drain the tuna water / oil. When buying canned tuna, it is best to focus on whole pieces. Break pieces of tuna and add them to the pan. Mix carefully so that it does not crumble too much. Salt and pepper to taste. If you like to use more parmesan, don't salt the sauce too much. Let the sauce boil for another 1-2 minutes. In the end, the pepper should not be soft, but slightly crunchy.

In a plate, place a row of pasta, and pour the sauce on top. Serve with Parmesan cheese and add a little freshly ground pepper.

I hope you like these pasta with tuna and tomato sauce just as much.

  • 2 sheets of pie
  • 400 gr canned tuna
  • 1 onion
  • 2 tablespoons vegetable sauce
  • 4 tablespoons corn kernels
  • 3 tablespoons grated cheese
  • 1 tablespoon tomato paste
  • salt
  • pepper
  • 2 tablespoons oil
  • 2 red cherry twigs
  • 1ou

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  • 2 sachets of Quinoa Panzani
  • about 150 g of tuna in oil
  • 60 g pitted black olives
  • 100 g green pepper
  • 320 g of various cherry tomatoes
  • 50 g extra virgin olive oil
  • 1 teaspoon of quality vinegar
  • salt


  1. Boil Quanza Panzani in plenty of boiling water with a pinch of salt for 12 minutes over medium heat and let stand 5 minutes. Strain, cool with water and drain. Keep.
  2. Cut the washed tomatoes in half and add them to a large bowl. Add the chopped olives, the pepper cut into thin rings, the chopped tuna and the drained quinoa, already cooled.
  3. Season with olive oil, vinegar and salt to taste. Mix and serve quinoa salad with tuna, olive oil and cherry tomatoes.

Other recommendations:

  • Blueberry and Quinoa muffins
  • Rice pudding with nuts and caramel
  • Catalan rice cream
  • "Carbonara" butterflies with mushrooms
  • Butterflies with seafood
  • Butterflies with chicken, nuts and gorgonzola
  • Grated quinoa and cheese, with aioli sauce
  • Lasagna with salmon and spinach
  • Polenta with milk
  • Mamaliga in 3 minutes
  • Rolled polenta with 4 cheeses
  • Small with grilled polenta
  • Rice with breaded meat
  • Rice with pork ribs and peppers
  • Rice with shrimp and mussels
  • Rice with milk and vanilla pods
  • Rice with cinnamon and lemon
  • Italian style rice
  • Easter for children
  • Rigne feathers with chicken and mustard
  • Rice cakes
  • Quinoa with delicious vegetables
  • Risotto with mushrooms
  • Ham rolls stuffed with rice salad
  • Caesar salad with rice
  • Tropical fruit salad
  • Vegetable salad and Quinoa tricolor
  • Quinoa salad, avocado and chicken
  • Couscous salad with shrimp
  • Couscous salad with vegetables - Tabbouleh
  • Couscous salad with pomegranate
  • Rice salad with avocado and salmon
  • Rice salad with seafood
  • Rice salad with dehydrated fruits
  • Rice salad with sun-dried tomatoes and capers
  • Rice salad with salmon and pepper
  • Quinoa salad with anchovies and baked peppers
  • Quinoa salad with tuna and cherry tomatoes
  • Quinoa salad and beets
  • Salad in three colors with fusilli and tuna
  • Neapolitan spaghetti
  • Tagliatelle with "sun vegetables"
  • Tagliatelle with hot peppers and shrimp with lemon
  • Tagliatelle with lemon cream and tuna
  • Tagliatelle with vegetables
  • Rice tart with milk
  • Rice tiramisu
  • Stew with polenta

Method of preparation

Pasta with goat cheese, spinach and chilli

1. Boil the pasta in boiling salted water. . 2. Heat the oil in a pan

Tortellini with yogurt and ham sauce

Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham



12 cherry tomatoes cut in half

3 tablespoons olive oil

1 knife tip hot pepper flakes

140 g tuna canned in oil

10-12 seedless olives

For starters, prepare the ingredients so that everything goes quickly: chop the tomato pulp, drain the tuna, weigh the pasta, grind the garlic.

Heat the crushed garlic in oil for 10 seconds together with the hot pepper flakes, then add the chopped tomato pulp, cherry tomatoes, sliced ​​olives and half of the basil leaves.

Put the pasta to boil in salted water. Season the sauce with salt, pepper and a little sugar. Boil until the sauce thickens, then add the tuna and the rest of the chopped basil and cook for another 2-3 minutes.

Butterflies with tuna and tomato sauce

My dear ones, today we celebrate the Annunciation, the great feast dedicated to the Mother of God, in which we have a fish feast. I have already made it available to you on Facebook my collection of fish recipes , fasting and not only, but on the blog I have not yet come to present something in this regard. With a little delay, therefore, I present a quick and tasty recipe with pasta and tuna: Butterflies with tuna and tomato sauce.


  • 400 g Butterfly paste (melted)
  • 1 large onion
  • 1 tablespoon olive oil
  • 1 can chopped tomatoes (425 ml.)
  • 1 preserves crushed tuna in its own juice
  • 1 can tuna pieces, in oil
  • 1 can of white or red beans (kidney) of 425 ml.
  • salt, pepper to taste
  • chopped parsley leaves (optional)

Method of preparation:

Boil the pasta in salted water, according to the instructions on the package. They are then drained and passed through a stream of cold water. It is left to drain.

Peel an onion, wash and chop finely. Heat the olive oil in a pan and add the chopped onion. Cook for a few minutes, stirring often, then add canned tomatoes. Leave everything to boil for approx. 5 minutes, with lid.

Drain the beans and add them together with the chopped tuna (in water) in the tomato sauce from the pan. Allow to simmer over high heat (without lid), add salt and pepper to taste. At the end, add the tuna pieces, including the oil, and mix everything very well.

Mix the pasta with the sauce in the pan and serve after about 10 minutes, with a lid, so that the pasta absorbs a little of the sauce. They are wonderful and reheated (even better).

Tagliatelle with tuna and olives

Pasta, in this case tagliatelle, with tuna and olives are among the fastest and most popular Italian pasta recipes. We can use any type of pasta we want: tagliatelle, bucatini, fusilli, pappardelle, spaghetti, etc. The sauce of these pastas is absolutely delicious and I advise you to try it at least once, with any type of pasta, because you will surely like it.

The most popular pastas that were made in my mother's kitchen were those with cheese and butter and pasta with meat and tomato sauce. Mom always loved Easter, me and my brother less. It wasn't until I arrived in Italy that I really began to discover them and introduce them to my kitchen. Tagliatelle pasta with tuna and olives were among the first recipes tried. I liked them then and I still like them, I make them especially when I have a busier day (it is a very simple and practical recipe).

Other pasta recipes which I highly recommend:

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