The Cart Driver Spaghetti
Instructions:
- 1 ounce dried porcini mushrooms (25 g)
- 1/ 4 cup plus 2 tablespoons extra virgin olive oil (80 ml)
- 2 cloves of garlic, peeled and crushed
- 1 or 2 dried peperoncini, or hot red pepper flakes to taste
- 5 canned Italian plum tomatoes
- 1 can (6 ounces) tuna packed in oil, drained (170 g)
- Salt and freshly ground black pepper
- 12 ounces spaghetti (340 g)
- 2 tablespoons chopped parsley
- Soak the porcini in a bowl of tepid water until they are soft, 20 to 30 minutes. Remove, squeezing excess water back into the bowl. If the porcini seem gritty, rinse them under cold water; pat dry. Chop the mushrooms not too finely.
- Heat 1/ 4 cup of the olive oil in a large skillet. Add the garlic and whole peperoncini (if using hot pepper flakes, add them with the tomatoes). Cook over moderately low heat, turning the garlic, until it is golden.
- Add the chopped porcini and cook for 3 minutes, stirring often. Add the tomatoes, mashing them with a wooden spoon. Simmer uncovered for about 10 minutes, stirring often. Discard the garlic and peperoncini.
- Add the tuna and simmer over low heat for 2 minutes. Season with salt and a generous amount of black pepper. Remove from the heat and mix in the remaining 2 tablespoons oil.
- In a large pot of boiling salted water, cook the spaghetti until it is al dente; if in doubt, err on the side of extra firm. Drain the spaghetti and toss with the sauce in a warmed pasta bowl. Sprinkle the parsley on top and serve at once.