one-pot tuna casseroleThe Amatuer Gourmet claims this is a tuna casserole recipe—but I don't buy it. There's no cream of chicken soup, no cheese bubbling in the oven. In fact, there's not even a casserole dish! Still, it's a really tasty, really easy pasta with tuna dish. Plus, it's one-pot. So no complaining!

One-pot Gourmet Tuna Casserole from The Amateur Gourmet

Olive oil

1 lb penne or ziti

1 red onion, sliced thin

Red pepper flakes

1/4 cup white wine (optional)

1 15-oz can cannellini beans, drained and rinsed

1 cup halved cherry tomatoes

1 1/2 cups tuna in oil

1/2 cup Kalamata olives

Juice and zest of 3 lemons

2 tablespoons chopped parsley

1/4 cup chopped basil

2 tablespoons capers

1 teaspoon of oregano

Toasted bread crumbs

Prepare pasta until just al dente. Drain it but don't rinse it. Add a splash of olive oil, and mix the pasta around a bit with your hands so it doesn't stick. Set it aside.

Dry out the same pot in which you cooked the pasta. Put it back on the heat and when it's hot add 2 tablespoons olive oil and the red onion, sliced thin. Cook until soft. Add salt, red pepper flakes (to taste), and 1/4 cup white wine. Reduce 2 minutes until onions are shiny.

Add cannellini beans and salt, cook 1 to 2 minutes. Then add the pasta, stir around until the pasta is warmed up and then remove from the heat. Add cherry tomatoes, tuna, olives, the juice and zest of 3 lemons, capers, and herbs. Top with a splash of olive oil and toasted bread crumbs.