Monday, February 8, 2010

Spaghetti with Tuna, Mushrooms and Pancetta

Tried & tested:

Soak 15 gram dried porcini in hot water for 20 minutes.

Heat oil, add one clove of garlic, crush gently and cook for 2 minutes. Discard garlic.

Add 75 gram diced pancetta or bacon and fry for 4 minutes.

Add drained dried porcini (chopped finely) and 225 gran chopped button mushrooms. Fry for 2 minutes and add soaking liquid from the mushrooms (about 6 table spoons). Simmer for 10 minutes.

Cook pasta, adding remaining soaking liquid from the mushrooms.

Add a can of tuna to the sauce and taste for pepper and salt.

Toss pasta with the sauce and serve with grated Parmesan.

Note: leave out pancetta (or even the tuna) for a vegetarian version. Update: tried it and it doesn't taste as good. You need some pancetta, if only a little.
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