Name: Spaghetti alla boscaiola (Spaghetti with tuna and mushrooms)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 3½ ounces (100 g) oil-packed tuna; 7 ounces (200 g) fresh ovoli mushrooms; 6 tablespoons (90 ml) intensely fruity extra-virgin olive oil; 14 ounces (400 g) canned tomatoes; salt; freshly ground pepper; 2 garlic cloves; leaves from 1 small bunch flat-leaf parsley; 14 ounces (400 g) spaghetti

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Precious ovoli mushrooms will not be easy to find, but ordinary button mushrooms will give a satisfying result.

Ingredients

7 ounces (200 g) fresh ovoli mushrooms
leaves from 1 small

Method

Using a small knife, gently scrape the surface of the ovoli to eliminate any clinging dirt. Wipe them with a damp cloth and then slice. Chop the parsley leaves. Set the mushrooms and parsley aside.

Crush the garlic cloves and put them in a pan with half the oil. Sauté over medium heat for a couple of minutes, or until the garlic has colored. Discard the garlic, then add the tomat