Creamy Tomato Tuna Penne Pasta Recipe

Combine tuna and olive oil garlic anchovy paste oregano and red pepper flakes in a large saucepan over medium-low heat. Stir and cook for 1 minute once oil begins to sizzle.

Stir in cream of tomato soup and water. Increase heat to medium and simmer for about 10 minutes.

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered stirring occasionally until just slightly undercooked about 11 minutes; drain.

Stir cooked pasta into soup mixture; stir in 2/3 cup Parmigiano-Reggiano cheese and tarragon. Cover and cook for 2 minutes.

Season with salt and black pepper to taste. Cover and cook for an additional minute.

Garnish with additional Parmigiano-Reggiano cheese and red pepper flakes.