One-Pot Shell Pasta with Tuna and Peppers

Hearty shell pasta with tuna, sweet peppers, and tomatoes, cooked entirely in one pot: minimal washing up, maximum flavor. The pasta soaks up the sauce as it cooks, becoming especially juicy and fragrant with oregano, mint, and sweet paprika.

Ingredients

• 1 onion
• 1 red pointed sweet pepper
• 1 green pointed sweet pepper
• 1 can tuna
• 2 cups | 500 ml crushed tomatoes
• 12.3 oz | 350 g shell pasta
• 1 2/3 cups | 400 ml water
• Oregano, dried mint, salt, black pepper, sweet paprika

Step-by-step recipe

1. Prep the ingredients: finely chop the onion. Remove the seeds from the peppers and cut them into thin strips. Drain the tuna well.
2. In a wide pot, combine the onion, peppers, crushed tomatoes, water, shell pasta, oregano, mint, sweet paprika, a little salt, and black pepper. Stir well.
3. Bring to a boil over medium heat, then cook for 12–14 minutes, stirring occasionally so the pasta does not stick to the bottom. If the sauce becomes too thick before the pasta is done, add a little more hot water.
4. Add the tuna, breaking up any large pieces, and gently stir through. Warm for 1–2 minutes. Adjust salt and pepper if needed.
5. Remove from the heat, cover, and let the pasta rest for 2–3 minutes so the sauce turns silkier. Serve hot.

Nutrition

Serving	1 of 4
Calories	≈ 400 kcal
Protein	≈ 19 g
Fat	≈ 4 g
Carbohydrates	≈ 71 g
Fiber	≈ 7 g
Sodium	≈ 600 mg

Tips and variations

• Adjust the heat with paprika and black pepper: for a livelier kick, add a pinch of chili.
• Fine-tune the sauce with water: for a thicker finish, cook uncovered and stir more often; for a looser sauce, add a little hot water.
• Other short pasta shapes also work well: penne, fusilli, or farfalle. Cooking time may vary slightly — follow the pasta’s al dente point.

FAQ

Can I use a different type of pasta?

Yes, use any short pasta of a similar size. Adjust the cooking time according to the package directions and aim for al dente.

Which tuna is better — in oil or in water?

Either works. Tuna in water tastes lighter and more neutral, while tuna in oil is richer. If using tuna in oil, drain off the excess so the sauce stays balanced.

What if the sauce turns out too thick or too thin?

If it becomes too thick before the pasta is done, add a little hot water and continue cooking. If it is too thin, cook uncovered for a couple of minutes, stirring, until the sauce reduces and thickens.