Spaghettini with Tuna and Mushrooms

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

30 g (1 oz) dried porcini mushrooms
250 ml (1 cup) warm water
450 g (1 lb) spaghettini
30 ml (2 tbsp olive oil
2 cloves, garlic, crushed
125 ml (1/2 cup / 90 g) mild pancetta, in strips
750 ml (3 cups / 340 g) white mushrooms, sliced
1 red tomato, peeled, seeded and diced
1 can, 198 g (7 oz) oil-packed tuna, drained and flaked
Coarse (Kosher) salt and freshly ground pepper, to taste

Directions

  1. In a bowl, soak the porcini in the warm water for 20 minutes.
  2. In a large pot, cook the pasta al dente, following package directions. Drain without rinsing and set aside.
  3. In a large skillet, heat the oil over medium heat, add the garlic and cook 2 minutes, stirring. Remove the garlic. Add the pancetta and sauté for 4 minutes.
  4. Reserve 125 ml (1/2 cup) of the mushroom soaking liquid, then drain the mushrooms, pat them dry and chop.
  5. In the same skillet, sauté the porcini and white mushrooms for 3 minutes. Add the reserved soaking liquid and reduce for 5 minutes. Add the diced tomato, tuna, salt and pepper and stir delicately to combine.
  6. Add the pasta to the skillet and heat while stirring to coat with sauce.
  7. Serve immediately on heated plates.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2626

Spaghettini with Tuna and Mushrooms
Spaghettini with Tuna and Mushrooms