Dill tuna and mushroom pasta
500 gms spaghetti
2 x 200 gms chunk tuna cans (drained)
1 onion (finely chopped)
3 garlic cloves (thinly sliced)
2 hot green chilli pods (seeded, sliced)
250 gms fresh mushrooms (sliced)
1 cup pouring cream
1/2 cup green pickled olives (pitted, halved)
1/2 cup fresh dill leaves
Grated Parmesan (at table)
Salt + pepper
2 tbsp olive oil
Cook pasta in a large pan of salted boiling water until al dente. Drain and cover. Reserve a cup or more of pasta water; aside. Heat a non-stick wide pan. Add oil and lower heat to medium. Add onion and stir until translucent. Add seasoning; stirring until fragrant. Stir in garlic and chilli. Cook for one minute. Add mushrooms and stir for a couple of minutes, or until soft. Add tuna and cook for another minute. Add cream and bring to a simmer. Remove from heat and stir in dill and olives. Toss with drained pasta and serve immediately.
N.B.: If pasta clumps together; add pasta water before mixing it with sauce. Space strings away with a fork.
*A version of this article appears in print in the 4 November, 2021 edition of Al-Ahram Weekly