Recipe: Spaghetti alla Carrettiere

Spaghetti alla Carrettiere
(Carter's Style Spaghetti)

Serves 4 as a main course, 6 as a starter

1 lb spaghetti or tagliatelle
8 oz mushrooms, fresh or dried
3 TBS olive oil
2 cloves garlic
1 small chili pepper or 1 tsp crushed dried chili flakes
4 oz bacon
14 oz tinned Italian plum tomatoes
3 oz tinned tuna fish
parsley to garnish

Wipe the fresh mushroom caps with a damp cloth and slice finely. Soak dried mushrooms, drain and slice (or slice fresh mushrooms). Heat the oil and add the finely chopped garlic and chili pepper. When the garlic begins to change colour add the bacon cut into small cubes. When the fat begins to melt from the bacon add the mushrooms and, after 5 minutes, the drained tomatoes. After 15 minutes on a low heat add the well-drained and flaked tuna. Cook gently for another 15 minutes. During this time, cook the pasta following packet directions carefully to avoid overcooking. Drain the pasta, turn into a heated serving dish and stir in the mushroom sauce, mixing well. Add the chopped parsley and serve at once.

You might think bacon and tuna together sound odd, but when it's cooked, the flavors all blend together very nicely!

Pam