10 minute tuna, mushroom and tomato spaghetti

A dazzlingly quick dish for easy weekday dinners.
 
tuna and mushroom pasta

Recipe from: 4 December 2012
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 1
    large onion - finely chopped
  • 2
    red chillies - finely chopped
  • 4
    cloves garlic - finely chopped
  • 200
    g
    sliced mushrooms
  • 2
    glasses of dry white wine
  • Salt and pepper to taste
  • 400
    g
    rosa or cherry tomatoes - quartered
  • 1
    can
    tuna – either in oil or in water
  • 1/2
    cup
    chopped fresh parsley
  • A ladle or two of the pasta water
  • 500
    g
    packet of spaghetti
Servings: Change Serving
 
 

Method

 

Bring a large pot of salted water to a rolling boil. Add the whole packet of pasta, give it a good stir and stir every minute or so while you make the sauce.

Heat enough olive oil to cover the bottom of the frying pan and brown the onion, chilli and garlic.

Add 1 stock cube – chicken, vegetable or mushroom flavour. Season with a little pepper.

Add the sliced mushrooms to the pan and brown lightly. Add the wine to the pan and deglaze.

Cook off the alcohol. Add the tomatoes to the pan with tuna, give it a good stir and put a lid on for four minutes. This serves to soften the tomatoes and get them to release all their tangy juices.

Remove the lid and give the sauce a good stir, taste for seasoning and add a ladle or two of the water that the pasta has been cooked in to keep the sauce loose.

Your pasta only takes 9 minutes to cook and by the time both the sauce and the pasta will be ready. Using a pasta lifter, lift the pasta out of the water, shake off the excess water and add directly to the pan full of sauce.

Add the roughly chopped parsley and give the pasta a good stir, making sure to coat it well with the sauce.

Reprinted with permission of Janice Tripepi. To see more recipes, click here.






 

Read more on: boil  |  recipe  |  pasta  |  seafood  |  easy weekday meals
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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