The pasta with mushrooms and tuna is a simple and very tasty first course. For the recipe, I was inspired by the taste of a mushroom and tuna pizza. The sauce is prepared with a base of onion, champignon mushrooms (I chose fresh ones, versatile and cheaper compared to other options), natural tuna, a bit of tomato paste, parsley, and a pinch of chili pepper.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 14 oz champignon mushrooms (fresh, cleaned)
- 11 oz fusilli (or another shape)
- 7 oz natural tuna (drained)
- 1 golden onion
- 1 tablespoon tomato paste
- to taste dried red chili pepper (optional)
- to taste chopped parsley
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Food Scale
- Knife
- Cutting Board
- Cloth
- Pot
- Colander
- Pan
- Wooden Spoon
- Fork
- Lid
Steps
To prepare the pasta with mushrooms and tuna…
First, in a pot, heat the water to cook the pasta, in this case, the fusilli. When it boils, pour in the pasta and cook it for the time indicated on the package.
Meanwhile, clean the champignon mushrooms by cutting off the end of the stem and wiping them with a damp cloth to remove any dirt, then slice them.
When you have finished cleaning the mushrooms, peel and chop or thinly slice a golden onion, then add it to a pan with extra virgin olive oil and sauté.
When the onion starts to soften, add the cleaned and sliced champignon mushrooms and cover with a lid. Cook on low heat until tender.
Then uncover the pan with the mushrooms and let the water formed during cooking evaporate, they should be dry.
Next, add the well-drained natural tuna, tomato paste, salt, pepper, and dried red chili pepper.
Once the pasta is cooked, drain it, reserving a little cooking water, and add the fusilli to the pan with mushrooms and tuna.
Toss everything well, allowing it to flavor for a few minutes, adding a little cooking water if necessary. Serve the pasta with mushrooms and tuna hot with a sprinkle of chopped parsley.
