Spaghetti Alla Carrettiera
Spaghetti Alla Carrettiera



  • 40g dried porcini
  • 120ml olive oil
  • 4 crushed garlic cloves
  • Pinch of chilli flakes
  • Small bunch of chopped parsley
  • 400g tin of chopped tomatoes
  • 140g tin of tuna in olive oil
  • 450g spaghetti
  • Soak the porcini in a bowl of boiling water for 20 mins, then remove with a slotted spoon and reserve the soaking liquid. Mix 60ml of olive, the garlic, chilli flakes and 1 tbsp of chopped parsley in a saucepan, and cook gently for 3 mins. Chuck in the mushrooms and cook for a minute more.
  • Add the mushroom stock, tomatoes and 2 tbsp of the oil from your tuna tin, and simmer for a few mins. Season well, and flake in the tuna flesh. Meanwhile, cook the spaghetti until al dente. Transfer the pasta into the pan with the sauce, toss to combine with 60ml of cooking water, the remaining oil and parsley. Stir gently, then serve with some more parsley on top.
40 mins
4 serving

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