This recipe tempts me a long time, but a little afraid of him, as I prefer pasta with sauce. It turned out that quite unnecessarily, so as a result we were able to tuck in a quick and very tasty dinner.
To taste of the dish was barzdzej clear, I added to each chopped onion and fresh chilli. You can reduce the dosage to half, then the pasta will be softer, but I would not recommend it completely give up.
Ingredients for 2 servings:
250g spaghetti 3 / 4 cup hot water 1 can of tuna
in gravy 50g
pancetty cured bacon or lean
1 handful of dried mushrooms 100g brown mushrooms
(chestnut mushrooms) 1 clove garlic
1 small onion or 1 / 2 more
1 red chilli
5 tbsp olive oil salt and pepper
Parmesan cheese for sprinkling (optional)
Dried mushrooms soaked in hot water.
Chilli, garlic and onion finely chopped (remove seeds from peppers.) Mushrooms cut into cubes.
Drain the soaked mushrooms (keep water) and chop.
Boil water for pasta together with the water from mushrooms (keep about 3 tablespoons) and a little salt. Cook al dente.
the deep pan, heat 2 tablespoons oil and fry the pancetta in the golden-brown color. Set aside. In the fat remaining in the pan to move the chili, onion and garlic and fry for one minute.
Add the mushrooms and fry for a minute, add remaining 3 tablespoons of water from the mushrooms, lightly season with salt. Simmer about 5 minutes. Add fried pancetta, drained tuna, 3 tablespoons of olive oil and season with salt and pepper. toss with pasta odcedzonym.
Put on plates and sprinkle with grated parmesan cheese.
Source: Ursula Ferrigna Pasta (small booklet with a series of Easy Everyday )
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