Creamy Tomato Tuna Penne Pasta

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.