I am making this for the third time-my husband and I love it, and it's quick, easy and not expensive. Thanks to Chef John I always have Pacific brand organic creamy tomato soup, low sodium version, anchovy fillets, and good quality oil packed tuna on hand so this is almost an "instant" dinner. Throw some frozen peas in with the pasta during the last 5 minutes of cooking for an extra veggie boost. You can also sub wine for the water. Tonight I'm serving it over Barilla brand spinach and cheese tortellini, since I'm out of penne. Thanks again to Chef John for clueing me in to the dry tortellini, they are delicious and handy to have around. I'll be making this with gluten-free pasta when my celiac houseguest arrives in a couple weeks.
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I am making this for the third time-my husband and I love it, and it's quick, easy and not...