Prep 10 mins
Cook 15 mins
This is one of those dishes that i can always knock up when i haven't had the time to get in the shopping - it's a real store cupboard saviour and it's very tasty too. Like most fishy pasta dishy, hold the parmesan.
- 400 g dried tagliatelle pasta noodles
- 6 tablespoons olive oil
- 2 small onions, finely chopped
- 4 garlic cloves, finely chopped
- 2 red chilies, seeded and finely chopped
- 500 g chestnut mushrooms, halved
- 2 (185 g) cans tuna in water or 2 (185 g) cans brine, drained
- 8 tablespoons feshly chopped parsley
- salt and freshly chopped black pepper
- Cook the pasta in a large pan of salted water.
- Meanwhile, heat 4 Tbs of the oil in a large frying pan and cook the onion, garlic and chilli for 2-3 minutes. Add the mushrooms and cook for a further 3-4 minutes until beginning to brown. Stir in the tuna and 4-6 Tbs of boiling water from the pasta pan. Add salt and pepper to taste.
- Drain the pasta well and return to the pan. Stir in the tuna mixture, the parsley and remaining Tbs of olive oil. Divide between 4 bowls and serve topped with a good grinding of black pepper.
Lene, You've got a new fan here. I hope to getting around to reviewing many of your recipes. This one is quick, easy and delicious, and I imagine bumping it up with homemade pasta when time is not an issue.