Traditional recipes

Shells with tuna and tomato sauce

Shells with tuna and tomato sauce

Our little one would eat pasta all day. One evening she says to me: Daddy, how hard is it to make pasta? I easily answered. I got to work.

  • 400 gr of shellfish (pasta)
  • 300 gr of tuna
  • 300 ml tomatoes in broth
  • 5 cloves of garlic
  • 200 gr grated cheese
  • olive oil
  • oregano
  • salt
  • pepper

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Shells with tuna and tomato sauce:

In a pot I boiled water with a little salt. When the water started to boil I put the pasta and let it boil for 10 minutes. Separately in a pan I put two tablespoons of olive oil and I hardened the garlic a little. which I previously cut into slices.

I added the drained tuna oil, the tomatoes in broth, oregano, salt and pepper. I let it boil for 10 minutes on low heat. When the pasta boiled I drained it well and put it in a bowl. I added over the pasta. the sauce and I mixed well. We serve them with grated cheese on top.

Tips sites


instead of garlic you can use onions.


They come out more delicious with Parmesan cheese instead of cheese.


instead of tomato paste you can use a fatty cream to prepare the sauce and you can flavor it with basil.

Butterflies with tuna and tomato sauce

Probably the most appreciated pasta with tomato sauce in the world, I remember them from the time I started in the kitchen and I fell in love with them. From just a few simple ingredients and available to anyone, you can prepare a quick lunch or dinner.

They are healthier than many other types of pasta but also nutritious at the same time. At least they give me a feeling of satiety and the feeling of being full for quite some time.

Basically they are made from only 3 main ingredients, plus spices and 15 minutes you got a fast and tasty food.

Stay tuned for the list of ingredients but also the simple way to prepare some simple but extraordinarily tasty pasta

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How to make butterflies with tuna and tomato sauce?


  • 250 g butterflies, but we can use another time of pasta
  • 250 g diced tomatoes in broth or 350 g fresh tomatoes
  • A can of 160-170 g net, depending on which you find
  • 1 clove of garlic
  • 40 ml of olive oil
  • Salt and pepper to taste
  • A few basil leaves

Method of preparation:

Put the pasta to boil, one minute less than the instructions on the package.

Peel the garlic and finely chop it. We put it to harden for a few seconds.

Add the tomatoes, salt and cook for 1-2 minutes. If we use fresh tomatoes, we will have to scald them briefly for easier peeling, cut them into cubes and add them over the garlic, as I did, because I had some softer tomatoes and I didn't want to throw them away. For fresh tomatoes, the sauce should be boiled for 4-5 minutes.

We also put the pasta over the tomato sauce, the tuna drained of liquid and we boil that minute we talked about earlier. We taste salt and pepper, and the pasta is ready.

Sprinkle the broken basil into small pieces and they are ready to serve. Am I easy to do ?! But now I let you get to work and I wish you good luck!

Shells with tomato sauce served with pasta

In a saucepan with boiling water and salt, boil the pasta. Boil according to the instructions on the package.

Meanwhile, the shells are washed very well under plenty of cold water, then allowed to drain.

Finely chop the garlic, hot pepper (without seeds), onion and tomatoes.

Heat the pan with a slice of butter, add the garlic, hot pepper and onion, heat a little and add the tomatoes.

Cook the sauce for 3-5 minutes, until the tomatoes are soft.

Carefully add the shells, season with salt and pepper, and sprinkle with wine.

Cook under the lid for 8 to 10 minutes.

When the pasta is cooked, drain the water, add butter, salt and mix.

Arrange the spaghetti on a serving plate.

Fill the shells with tomato sauce and arrange on top of the pasta. Add a few slices of lemon, which will drain over the shells. At the end, sprinkle with finely chopped parsley.

Tuna meatballs in tomato sauce with caramelized onions


  • 18 tuna meatballs with mushrooms
  • 1 can of whole peeled tomatoes, in tomato juice
  • 5 cloves of garlic
  • 1 large onion
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 50 ml olive oil
  • 1/2 teaspoon salt
  • a pepper powder
  • 2-3 fresh basil leaves
  • 1/2 bunch of green parsley
  • 1 glass of semi-dry white wine (200 ml)


Pesto sauce with tuna and dehydrated tomatoes

Pesto sauce with tuna and dehydrated tomatoes, Italian sauce recipe for pasta and bruschette.

One of my favorite recipes for pasta or bruschetta is this Italian sauce with dehydrated tuna and tomatoes. It tastes great! You can keep it in the fridge for 5-6 days, and if you want to keep it for the winter, put it in sterilized jars. But because it's so simple, I prefer to keep it in the fridge, anyway it doesn't last more than a week.

With pasta or gnocchi (Italian potato dumplings) it is divine, but also with bruschette. When I don't have time to cook, I fry a few slices of bread, rub them with a clove of garlic and eat them with this tuna and tomato pesto.

For the pesto sauce recipe I used tuna Lotka pieces, in sunflower oil, an excellent choice for a dream recipe. Lotka cans do not contain E-s or preservatives, so you can use them with confidence for tasty and easy to prepare dishes.

Here's how to make this quick Italian sauce with tuna and dehydrated tomatoes!

Pesto sauce with tuna and dehydrated tomatoes - Ingredients (200 g)

  • 1 can Lotka tuna pieces, in sunflower oil (160g)
  • 90 g of dehydrated tomatoes
  • 1 medium fresh tomato
  • 2 cloves of garlic
  • 1 tablespoon lemon juice
  • 50 ml olive oil
  • 30 g pine nuts / walnut kernels
  • 1 tablespoon chopped parsley
  • salt (optional)

Pesto with tuna and dried tomatoes - Step by step preparation

  • Put the dehydrated tomatoes in a deep plate and cover them with slightly warm water. Let them soak for about 30 minutes, then drain very well.
  • Fill a saucepan with water and put it on the fire. When the water starts to boil, add the tomato, notched at the ends, and cook for 1 minute. We take it out of the water, clean the skin, then cut it in half and remove the seeds.

  • We cut the red pulp into pieces and put them in the robot. Add the dehydrated tomatoes, the tuna, along with the canned oil, the peeled garlic, the lemon juice, the pine nuts or the walnut kernels and the chopped parsley.

  • Mix at medium speed until you get a homogeneous composition. At this point we start to gradually add the olive oil and mix continuously until the sauce becomes creamy.

Personally I do not add salt. Dried tomatoes already have a well-defined taste, the tone is slightly salty, so only if you want, you can add salt. I recommend you taste the sauce before adding salt.

How to make tomato sauce?

The recipe for the tomato sauce is an old and simple one. It is also called tomato sauce. You can use homemade broth, canned, diced or whole tomatoes or canned tomato paste. I chose to make it with tomato paste. The classic spices are celery and / or bay leaves. It's kind of sos bechamel quenched with tomatoes and water (instead of milk).

There is also an Italian red sauce (marinara) that is prepared differently (with tomatoes and garlic) & # 8211 see here.

From the ingredients below you get approx. 400 ml of tomato sauce & # 8211 enough for 4 servings.

  • 250 ml mashed tomatoes
  • 150 ml of soup or water
  • 20 g flour
  • 2-3 tablespoons of oil
  • salt
  • 1 tablespoon grated sugar
  • 1 small onion
  • celery or bay leaves

Shell and shrimp soup

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Tomato sauce-broth for winter with peel and seeds

What do I like about the recipe for Sos & # 8211 Tomato broth for winter with peel and seeds?

First of all, it's very simple, you don't have to separate the seeds, the peel, anything, you use the tomatoes exactly as they are, adding very few extra ingredients.

Secondly, you don't measure / weigh anything! As much as you have, that's all you do!

Then the fact that you can consume it as such, I drink a bottle when I feel like it, or you can put it in food & # 8211 stew, sarmale, pasta, etc.

This time I made a little, from a kilogram of tomatoes gathered from the garden, which I did not want to let spoil, but in general I make many kilograms of tomatoes and put them in the cellar, for the winter, but I never did pictures so far.


  • tomatoes
  • olive oil
  • salt
  • sugar
  • bay
  • peppercorns

Preparation Sauce & # 8211 Tomato broth for winter with peel and seeds

Wash the tomatoes, dry them and cut them into quarters.

Prepare 2 pots & # 8211 a pot in which you will boil (a higher pot, I use when I have a small amount, a pot of tuci), one in which you will harden the tomatoes (pan).

Put 3 tablespoons of oil in the pan, heat the oil then put enough tomatoes to cover the entire bottom of the pan.

Heat them lightly, just enough to soften and wrinkle the skin a little.

Transfer them to the tall vessel.

Do the same with all the tomatoes, adding another oil each time and tempering the tomatoes one by one, in as many slices as necessary.

Put the pot in which you transferred them to boil, low heat. Let it boil for 5 minutes, then with a vertical blender pass everything! Do not force the blender to burn it, if necessary let it cool slightly and return, mixing the mixture until it is fine and homogeneous.

Add salt to taste (as you usually salt food, plus a little more for storage), sugar (one tablespoon per kilogram of mixture), peppercorns and bay leaves (not many).

The cooking time of the sauce depends on the variety of tomatoes you have.

In fleshy tomatoes the time is shorter, in juicy ones the time increases.

When I used the meaty tomatoes I boiled for about 30-35 minutes, for the juicy ones for more than an hour. Stir occasionally, taking care not to smoke. If you use a potty dish or a dish with a very thick bottom, get rid of this worry.

The composition must be thick, like a sauce.

Transfer it warmly in sterilized bottles or jars, put the lids and put in the preheated oven at 100-120 degrees for 20-25 minutes. Leave to cool in the oven or under a thick blanket.

When I make several portions, I sometimes play with spices, adding to the sauce a little paprika or thyme, cinnamon, basil, depending on my own tastes.

Due to the fact that it is easy to make, I recommend to prepare the sauce / broth in smaller quantities, several times (from 2-3 kg of tomatoes per serving) than to boil it in large pots.

Tuna pasta recipe

If you want to make pasta with tuna and tomato sauce, there is nothing very complicated. Such pasta recipes are simple and easy to make.

Start by preparing the sauce. Peel an onion, wash it and then chop it. Add the 4 tablespoons of oil to a large saucepan, then when it has warmed up, start the pasta recipe with tuna by adding onions. Let it soften a little, until it becomes slightly transparent.

Meanwhile, clean the pepper, chop it into small cubes and prepare the garlic. It must also be cleaned and finely chopped. When the onion has hardened, continue this spaghetti with tuna recipe by adding the pepper and garlic. The latter are left for about 3 minutes, during which time you mix to combine all the flavors well.

Now it's time to prepare the pasta for cooking. You can make spaghetti with tuna, fusilli, feathers or whatever other options you like. Bring water to a boil, add a little salt and return to the sauce.

After you have hardened the vegetables, it's time to continue these pasta with tuna, a simple, quick and delicious recipe, by adding the tomato sauce. It is introduced over the other ingredients in the pan, and mix everything very well. Leave it to boil for 5 minutes, then add the tuna, salt, pepper and other spices that you like. Lower the heat and let the sauce for this tuna spaghetti recipe simmer until the pasta and pasta are ready.

As with all pasta recipes, they are added to the water when it is boiling and left long enough to have the texture you want. Some people prefer them more al dente, others better made. The time indicated on the label may not be enough, which is why taste them before stopping the fire.

If you also cooked the pasta, in order to complete this spaghetti recipe with tomato sauce and tuna, all you have to do is drain the water, then add them in a large enough bowl, without washing them. . Over them, quickly add the sauce and chew very well, until everything is smooth. You can of course add sauce to the plate, to each pot of pasta.

Finally, if you want, you can add basil over these tuna pasta. Some even use parmesan, so that's an idea if you're a fan of parmesan pasta.

The pasta recipe that I have presented to you now will be easy to make and it doesn't take you very long. From it you will get about 3-4 servings. If you want to make more pasta with tuna, then double the quantities.

Some people do not like commercial pasta and want to make it in their own kitchen. Yes, you can do that, only the preparation time for tuna pasta will be much longer and in addition you need a pasta machine.

Pasta with tuna and tomato sauce

If you want to cook something super fast, I recommend this recipe.

Lately, at the request of children, I often cook pasta or spaghetti with tuna and tomato sauce. They like it very much and I like to watch them eat (I only like the tone but empty, without other combinations).

And because today is the release of the fish, I said to cook their favorite pasta recipe. I used Penne from Barilla, but it goes with any other type of pasta.

Ingredients for tuna and tomato pasta
  • a higher can of tuna. I put for 2 servings a can of 185 gr, the tuna in olive or vegetable oil (it's tastier)
  • I usually make the sauce with 4 large finely chopped tomatoes, but as I didn't have fresh tomatoes at home today, I made them with canned tomatoes, finely chopped
  • a box of pasta (of which I put 3 quarters for 2 large portions). I don't put it all on because they stay and it's a shame to throw them away
  • 2 cloves of garlic
  • basil and, optionally oregano
  • salt
  • 4 tablespoons olive oil

Bring water to a boil and boil the pasta according to the instructions on the package. I put salt in the water.

Finely chop the garlic and fry very little in the olive oil.

Add the chopped tomatoes and salt to taste, simmer for about 4 minutes, stirring constantly. Add basil and oregano and let it boil for another 1 minute, then add the tuna.

If it's tuna pieces, crush it with a wooden spoon in the tomato sauce. Leave for another 2 minutes and you're done. Strain the pasta and place the tomato sauce with tuna on top.

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