One-Pan Tuna and Chickpea Pasta With Creamy Tomato Sauce

I love these saucy pasta dishes, they barely cost anything to make and they’re perfect for a quick meal for the whole family. This time around it’s a rustic tomato sauce with tuna and chickpeas, all tossed together with farfalle or bow-tie pasta.

This is also a great recipe to freeze and bring back later. Since the pasta ends up fully coated in sauce, it actually thaws and reheats a lot better than plain dry pasta would on its own.

This is truly a summer classic dish, you can whip this one out in a jiffy on a busy weeknight, and it’s just as delicious served warm straight off the stove as it is the next day as a cold pasta dish, perfect for lunchboxes, picnics, or a no-fuss lunch by the pool. Let’s check it out!

One-Pan Tuna and Chickpea Pasta With Creamy Tomato Sauce

Servings: 3
Time: 35mins
Difficulty: Normal
Rating: ★★★★★
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For Summertime nothing like a zero fuss, one pan, 10 minute tomato pasta dish, easy, breazy, beautiful ;D

Ingredients

Farfalle Pasta – 250g
Tuna – 1 Can (120g)
Chickpeas – 150g (Cooked)
Tomato Pulp – 300ml
Onion – 1
Garlic – 2 Cloves
Coriander – A Pinch
Olive Oil – A Drizzle
Sweet Paprika – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Start by sautéing the chopped onion and garlic with a drizzle of olive oil in a small saucepan until the onion is golden brown.
Then add the drained tuna with the tomato pulp, season with a pinch of paprika, salt, and pepper, and cook over medium-low heat for about 10 minutes.

While the tomato sauce is cooking, in a separate pot with plenty of hot water and a pinch of salt, cook the farfalle pasta for 10 to 12 minutes, depending on the variety, until tender. Drain.

When the tomato sauce is ready, add the cooked chickpeas and cook for a few minutes, taste, and adjust the seasonings.
Finally, add the sauce to the pasta, add some chopped cilantro, mix, and it’s ready to serve. Enjoy!

Notes & Tips: If you want a sweeter version for kids, stir in a couple of tablespoons of cream near the end of cooking the sauce. This time I kept the seasoning simple, but I’ll often add a bit more dried oregano, cayenne pepper, soy sauce, or Worcestershire sauce just to deepen the flavor a little more.

A good tip is to save a bit of the pasta cooking water, that way, if you want to loosen up the sauce a little, you can just stir in some of that starchy water.

About 90% of the time when I buy canned tuna, I go for tuna packed in salted water rather than oil, because if you check the labels, tuna in water tends to have more actual fish in the can (around 70%, compared to about 65% for tuna in oil) and it’s also a lot less caloric, sure, they’re counting all that oil in the can too, but it still adds up.

Don’t let the farfalle go past tender, it’ll keep soaking up sauce once you toss everything together, so a touch of bite at this stage goes a long way. Breaking up the drained tuna a bit more with a fork while it simmers in the sauce helps it blend in instead of sitting in clumps. And this sauce works just as well with canned sardines or mackerel if that’s what’s in your pantry.

This recipe for One-Pan Tuna and Chickpea Pasta With Creamy Tomato Sauce was originally created on BakeAfter.com. Esta receita de Massa Farfalle com Molho de Tomate e Atum foi publicada em português no Iguaria.com.