Liz’s Tuna Toss Recipe
- Salt for cooking the pasta
- 1 pound short pasta, such as penne
- 3 tablespoons olive oil
- 3 cloves fresh garlic, minced, or 1 tablespoon bottled minced garlic
- 1 can (6 ounces) tuna
- 1 large can (28 ounces) diced tomatoes
- 1 tablespoon anchovy paste (see Notes; optional)
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1/8 teaspoon black pepper, or more to taste
- 1/3 cup fresh parsley leaves (see Notes; optional)
- Bring 3 quarts lightly salted water to a boil in a covered 4½-quart or larger pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, until just tender, following the package directions.
- Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the garlic to the pan and cook to soften, 1 minute. Drain the tuna well, add it to the skillet, and stir to flake the tuna chunks. Add the tomatoes with their juice.
- Stir in the anchovy paste (if using), tomato paste, sugar, and black pepper. Cook, stirring occasionally, until the sauce thickens, 5 minutes. While the sauce is cooking, chop the parsley (if using) and add it to the skillet. If the sauce starts to stick, reduce the heat to low.
- Drain the pasta in a colander, then pour it back into the cooking pot (off the heat). Pour the sauce into the pot and toss to coat the pasta with the sauce. Serve at once.
