15-21ounces(425g)canned chunk tuna in olive oildrained
½cup(56g)whole milk mozzarellashredded
¼cup(25g)freshly grated parmesan cheese
Fresh basilfinely chopped for garnish
Instructions
Preheat oven to 375 °F (191 °C)
Bring a pot of water to a boil then cook pasta for half the amount of time the box says. It will finish cooking in the oven.
In the meantime, heat a large (12-inch) cast iron skillet over medium-high heat. When the skillet is hot, add 1 tablespoon of olive oil then add the onion and garlic and cook until softened and fragrant, about 3-5 minutes.
Add the crushed tomatoes, tomato paste, and Italian seasoning, stir to incorporate. Season with salt and pepper. Remove skillet from heat.
Drain the pasta and add to the skillet. Toss to coat. Add the drained tuna but do not overly mix. Just gently toss so chunks remain in tact and it doesn't turn to shredded tuna where you can't see it at all in the dish.
Sprinkle cheeses on top in an even layer then bake for 25 minutes, or until pasta is cooked through and mixture is bubbly and cheese is melted.
Sprinkle fresh basil on top, serve, and enjoy!
Notes
If you feel that the sauce is too bitter (it truly depends on brand of tomato so it varies), you can add a bit of granulated sugar to the sauce.There are a lot of varying cans of tuna and they range between 5-7 ounces, hence the measurement for tuna is a range.