Creamy Tomato Tuna Penne Pasta

6 ⅔ ounces tuna packed in olive oil

3 cloves garlic, crushed

1 teaspoon anchovy paste

1 pinch dried oregano

1 pinch red pepper flakes, or more as needed

3 cups cream of tomato soup, not from concentrate

½ cup water

14 ½ ounces dry penne pasta

⅔ cup finely grated Parmigiano-Reggiano cheese

1 tablespoon minced fresh tarragon

salt and freshly ground black pepper to taste

1 pinch red pepper flakes, for garnish

¼ cup finely grated Parmigiano-Reggiano cheese

Combine tuna and olive oil, garlic, anchovy paste, oregano, and red pepper flakes in a large saucepan over medium-low heat. Stir and cook for 1 minute once oil begins to sizzle.

Stir in cream of tomato soup and water. Increase heat to medium and simmer for about 10 minutes.

Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until just slightly undercooked, about 11 minutes; drain.

Stir cooked pasta into soup mixture; stir in 2/3 cup Parmigiano-Reggiano cheese, and tarragon. Cover and cook for 2 minutes.

Season with salt and black pepper to taste. Cover and cook for an additional minute.

Garnish with additional Parmigiano-Reggiano cheese and red pepper flakes.