Tuna, Mushroom & Tomato Sauce

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Olive oil		2 tbsp
Garlic		2 cloves
Dried chilli		1
Salt (for pasta)		1-1.5% of water
Mushrooms		5-6
Tinned tomatoes (small)		1
Tinned tuna		1
Capers		2 tbsp
Parsley		2 tbsp

Method

Prep

3min

Cook

12min

Start boiling the pasta. Use 1-1.5% salt to the amount of water (for example 20-30g salt in 2 litres water).

Put the olive oil in a large frying pan and fry the crushed garlic on medium heat. Add the deseeded crushed dried chilli.

Add the sliced mushrooms and capers and stir-fry for 2 minutes, then add 3 ladles of pasta water.

Add the tinned tomatoes and shake the frying pan to emulsify the oil and water. Reduce the sauce to about one third.

Add the tinned flaked tuna and stir-fry for two minutes while the pasta cooks.

When the pasta is ready, Add to the frying pan and mix well with the sauce for 1 minute.

Transfer to a serving dish and sprinkle with the chopped parsley. You can add some grated parmigiano reggiano if you like.

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