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Ingredients
- 2 tablespoons olive oil
- Onion, chopped or alternatively 4 spring onions
- 1 garlic clove
- 6 mushrooms, thickly sliced
- 185g tinned tuna, drained
- 400g tinned roma tomatoes, chopped
- 1-2 tablespoon grated parmesan cheese
Method
Bring a large pot of generously salted water to the boil. Meanwhile, heat the olive oil in a small saucepan and gently cook the onions until soft and lightly coloured, add the garlic and mushrooms and cook, stirring for a further 5 minutes. Season with salt and pepper and add the drained tuna, tomatoes and a little splash of water. Reduce the heat to low and cook for 15 minutes. Boil the pasta until al dente, drain and toss through the pasta sauce.
To serve
Divide among individual bowls and finish with grated parmesan and a glass of chianti.
