This is a great way to make canned tuna into a tasty meal that looks way more impressive than it is. You can use any old canned tuna in oil — and if you don’t have any canned in oil, you can open a can packed in water, drain it, and soak it in oil for a couple of hours. It results in a richer flavor and a softer texture. Don’t drain the olive oil before adding it, though. Campanelle was my choice for pasta because its unique trumpet shape is eye-catching and really makes the dish more exciting.
- 1 lb campanelle pasta, cooked and drained
- 1 can tonno in olive oil
- 8 oz ricotta cheese
- 4 tbsp butter
- 1 can diced or crushed tomatoes (do not drain)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 10 dry-cured olives, pitted and chopped fine
- parmesan cheese to top
Preheat oven to 350°F. In a medium saucepan, melt butter. Add tomatoes and liquid, and season with basil, oregano, red pepper flakes and garlic. When garlic is aromatic, add the ricotta. When that has melted, add the tonno and olives. Toss with campanelle and pour mixture into a 9×11 baking dish. Top with parmesan and bake 30 minutes or until cheese has melted.