A traditional Roman dish, it is said to be what was prepared to Carrettieri (cart riders that were carrying wine to Rome from the surrounding roman castles) that were taking a quick break at the osteria. Few ingredients and easily storable it's the perfect pantry staple.
If you don't have dried porcini on hand, you can use whatever other mushrooms available to you. —Ilaria Di Emidio
extra virgin olive oil
dried whole chili pepper to taste
dried porcini mushrooms
minced flat leaf parsley
In This Recipe
About half an hour before starting cooking, soak dried mushrooms in warm water in a small bowl.
Warm extra virgin olive oil in a medium pan with finely sliced garlic. Add crumbled chili pepper and let develop some flavor for a couple of minutes.
Add tuna and drained mushrooms (reserve sieved soaking water). Stir and wait a couple of minutes, then add tomatoes.
Season with salt, stir and let simmer for about 15 minutes. Add some of the reserved mushroom soaking water if needed.
In the meanwhile cook pasta in salted boiling water until al dente (just a couple of minutes before what's stated on the packaging).
Once ready drain it and add it to the sauce, together with parsley. Toss for a couple of minutes then serve with more minced parsley to taste.