Ingredients:

  • 8 oz spaghetti or penne
  • 1 can tuna in olive oil, drained
  • 1 cup low-sodium chicken or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cup store-bought pesto
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  3. In a skillet over medium heat, add the drained tuna and sauté for 1-2 minutes.
  4. Add cherry tomatoes and cook until they begin to soften, about 2-3 minutes.
  5. Pour in chicken or vegetable broth and bring to a simmer.
  6. Stir in the reserved pasta water and pesto until well combined.
  7. Add the drained pasta to the skillet and toss to coat in the sauce.
  8. Cook for an additional 2-3 minutes to heat through and soak up flavors.
  9. Divide the pasta among bowls, garnishing with Parmesan cheese and fresh basil if desired.