Creamy Tomato Tuna Pasta

Ingredients

• 250 g (about 8.8 oz) pasta (penne or spaghetti)
• 2 L water for cooking (about 8½ cups)
• 1 tablespoon salt (for the water)
• 2 tablespoons olive oil
• 1 medium onion, chopped (about 120 g / 4 oz)
• 2 garlic cloves, minced
• 1 can (340 g / 12 oz) tomato sauce
• 2 cans (170 g / 6 oz each) tuna in oil, drained
• 3 tablespoons (50 g) requeijão cremoso (Brazilian creamy cheese) or substitute cream cheese
• 1/2 cup (50 g) shredded mozzarella (optional)
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped chives to finish

Instructions

1. Bring the water to a boil with 1 tablespoon salt over high heat; when boiling, cook the pasta according to the package time until al dente. Reserve 1 cup of the cooking water and drain the pasta.
2. While the pasta cooks, heat the olive oil in a medium saucepan and sauté the chopped onion until translucent, about 3–4 minutes.
3. Add the minced garlic and sauté for another 30 seconds until aromatic, taking care not to let it burn.
4. Add the tomato sauce, stir and simmer over low heat for 4–5 minutes to develop the flavor; adjust salt and pepper to taste.
5. Fold in the drained tuna, breaking it up with the spoon, and warm for 2 minutes. Remove from heat and stir in the requeijão until creamy; if needed, add 2–3 tablespoons of the reserved pasta water to adjust the consistency.
6. Toss the pasta with the sauce, coating well so the pasta absorbs the sauce. Sprinkle the shredded mozzarella (if using) and chopped chives before serving.

Tips

• Use tuna packed in water for a less oily dish; if using tuna in oil, drain well and reduce the added olive oil.
• Always reserve some pasta cooking water: the starch helps make the sauce creamier and cling to the pasta.
• To speed things up, use a good-quality ready-made tomato sauce and balance acidity with a pinch of sugar if the sauce tastes too tart.

Variations

• Add 1/3 cup chopped olives and a pinch of red pepper flakes for a Mediterranean touch.
• Replace the requeijão with 100 ml heavy cream for a silkier texture.
• Stir in 1 cup fresh chopped spinach to the sauce in the last 2 minutes for extra color and nutrients.

FAQ