Pantry Tomato & Tuna Pasta — 30-Minute Comfort

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil; cook the pasta to 1 minute shy of package directions so it finishes in the sauce — reserve 1/4 cup pasta water before draining.

2. 2

   While the pasta cooks, heat the olive oil in a wide skillet over medium heat. Add chopped onion and a pinch of salt; cook 3–4 minutes until softened. If using powders, add them here with the garlic.

3. 3

   Add garlic and cook 30 seconds until fragrant. Pour in the crushed tomatoes (or tomato sauce), oregano, and red pepper flakes. Simmer gently 6–8 minutes to concentrate the flavors.

4. 4

   Flake the drained tuna into the sauce, stirring gently to combine. Taste and season with salt and plenty of pepper. If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it.

5. 5

   Add the pasta straight into the skillet (or pour the sauce over drained pasta). Toss well over low heat so the pasta finishes cooking in the sauce and every strand gets coated — add more pasta water if needed to make it silky.

6. 6

   Stir in chopped herbs if using, finish with grated Parmesan or a little extra olive oil, and serve immediately. Don’t be shy with the pepper — it wakes the dish up.