Pasta with Mushrooms, Peppers, Garlic and Tuna
A simple and flavorful first course that combines the sea taste of tuna with the sweetness of bell peppers and the texture of mushrooms, all brought together by a sauté of garlic and extra virgin olive oil.
35 min · easy
Ingredients
- 400g Pasta
- 300g Fresh mushrooms
- 2 medium Bell peppers
- 3 cloves Garlic
- 2 small cans (80g each) Tuna in oil
- 4 tablespoons Extra virgin olive oil
- to taste Salt
- to taste Black pepper
- a small bunch Fresh parsley
Instructions
- Clean the mushrooms with a damp cloth and slice them. Wash the bell peppers, remove the seeds, and cut them into strips.
- Finely chop the garlic and sauté it in a large pan with the extra virgin olive oil over medium heat.
- Add the mushrooms and cook for 5-6 minutes until they release their water and begin to brown.
- Add the bell peppers and cook for another 5 minutes, stirring often.
- Drain the tuna and add it to the sauté, breaking it up with a fork. Cook for 2-3 minutes.
- Cook the pasta in plenty of salted water until al dente. Drain, reserving a cup of cooking water.
- Add the pasta to the sauce, mix well, and add a little cooking water if needed to create a creamy sauce.
- Finish with chopped fresh parsley and a grinding of black pepper.
Chef's tip: To enhance the flavor of the mushrooms, add a pinch of fresh thyme during cooking. If you prefer a spicy touch, include a chili pepper in the sauté with the garlic.