Penne with Creamy Tuna Sauce



Penne with Creamy Tuna Sauce

Penne with creamy tuna is a tantalizing variant of the popular penne al baffo, a quick pasta dish ready in a few minutes, perfect for a quick dinner with an irresistible taste! Instead of ham, you'll find tuna fillets in oil that go well with the typical creamy sauce made with fresh cream. With the few and simple ingredients of this quick first course, you'll solve the dilemma of what to make for dinner. Come discover this yummy last-minute recipe!

Don't miss other easy and tasty first courses:

Penne Rigate pasta 11.3 oz (320 g)
Tuna in oil 5.3 oz (150 g) - drained
Fresh liquid cream 1.3 cups (300 g)
Tomato puree ¼ cup (50 g)
Parsley to taste
Fine salt to taste
Black pepper to taste

How to prepare Penne with Creamy Tuna Sauce

To prepare penne with creamy tuna, start by draining and crumbling the tuna fillets into a bowl 1. Pour the fresh cream 2 and the tuna 3 into a large non-stick pan.

Add the tomato puree 4, salt 5, and pepper 6 and cook over low heat for about 10 minutes, stirring occasionally.

Boil the pasta in abundant salted water 7, draining it two minutes before the end of the cooking time into the sauce pan. Meanwhile, chop the parsley 8. Drain the pasta and toss it in the pan 9. Finish cooking by adding a few ladles of water if necessary.

At the end, turn off the heat and add the parsley 10. Mix well 11 and if necessary, adjust the salt and pepper. Serve the creamy tuna penne hot with a sprinkle of parsley and a dash of pepper 12.

How to store

Penne with creamy tuna can be stored in the refrigerator for 1-2 days. Freezing is not recommended.


If you want, you can replace the parsley with other fresh herbs, such as chives or chervil.