Dill tuna and mushroom pasta

Moushira Abdel-Malek , Tuesday 2 Nov 2021

Dill tuna and mushroom pasta
Dill tuna and mushroom pasta

Serves 4-6

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

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