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Pantry Pasta with Marinara Sauce, Tuna and Broccoli

Marinara Pantry Pasta with Tuna and Broccoli by Emma Frisch in Ithaca, New York; easy pantry recipe for quarantine cooking during social distance due to Covid-19.

An easy, kid-approved recipe that will satisfy the whole family. You can adapt this recipe to what you have in your own freezer and pantry. Swap frozen broccoli for peas, and canned wild-caught tuna for salmon. Add an extra can if your family enjoys the flavor of seafood or wants extra protein. You can also make marinara sauce from scratch; I like to make it in bulk and freeze extra for adding to soups, making pizza, or marinara-braised chicken in the Instant Pot for shredded chicken tacos. Serve with grated parmigiano cheese if desired.

Scale

Ingredients

  • One 12-ounce bag brown rice pasta (or preferred variety)
  • 1 1/2 cups marinara sauce, store-bought or homemade
  • 12 cans wild-caught tuna packed in olive oil or water, drained
  • 2 tablespoons capers, drained or rinsed if packed in salt (or more to taste)
  • One 10-ounce bag frozen broccoli (or 2 cups fresh broccoli florets), steamed
  • Olive oil, drizzled to taste

Instructions

Once you’ve prepared all the components, mix the marinara sauce into the pasta. Add the tuna and capers and mix again, distributing the tuna evenly throughout. Fold in the broccoli last and finish the pasta with a healthy pour of olive oil. 

Notes

An excellent source of canned salmon is Wild For Salmon. Find the recipe for Homemade Marinara Sauce in my cookbook, Feast By Firelight

Keywords: italian cooking, kid-friendly recipe, pantry cooking, pantry recipe, emma frisch, wild tuna, corona cooking, quarantine cooking