That sounds wonderful I used to make something similar and managed to lose the recipe and could not for the life of me remember it of the top of my head will be giving this one a go.Stonker's Pasta alla Carretiere
Difficulty: easy peasy
Prep: 10 mins
Cooking: 30 mins min - but the sauce is much better simmered for about 45 mins
Smoked bacon lardons 1 pack (100-125g) .
(At a pinch, chop up some good bacon rashers, but supermarket ones tend to be full of added salt and water and are nowhere near as good as the real thing. Ideally - and it makes an absolutely MA-HOOSSIVE difference - use a similar quantity of proper Italian Pancetta from a real Italian deli, chopped into small cubes).
Tuna 1 can
(Tuna steak is better than chunks. Tuna in oil spits less than tuna in brine/spring water)
Italian Cherry Tomatoes 1 can
(From Waitrose/Sainsburys â nice and sweet. Tinned chopped tomatoes are OK as a substitute).
Garlic 1 or 2 cloves
Porcini - dried mushrooms - about ¾ dessert spoon between 4.
(dried ceps mushrooms. Waitrose/Tesco/Morrisons/Budgens all do them. They have a very strong flavour and cost a fortune - use them very sparingly. I've also used a couple of tinned anchovies for a change.)
Pasta; about 3½ oz/pers
(Purists - spaghetti; Northern Europeans - fusilli is good)
Place the mushrooms in a small dish, cover with boiling water, and leave to soak for 10 mins. Add to the sauce at the same time as you begin to cook the pasta,
Peel and squash the garlic (put it under the flat of your kitchen knife, and thump it with your fist), fry in a saucepan till softened and golden
(tip: put the garlic in the oil, before you sart to heat it; this helps to avoid scorching the garlic).
Add the bacon/pancetta, fry until cooked through.
Drain the tuna and add to the pan; stir and simmer for 5 mins, till it takes up the bacon flavour.
Add the tomatoes to the sauce, bring to the boil, simmer for at least 20 mins (45 mins is better).
Meantime, cook your pasta, and stir the mushrooms into the sauce.
Serve, with grated parmesan or black pepper to taste,