Fettuccine With Tuna Mushrooms And Tomatoes
|Dried porcini/Cepe mushrooms||1⁄2 Ounce|
|Boiling water||1⁄2 Cup (8 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Fresh mushrooms||6 Ounce, sliced|
|Canned low sodium tomatoes with their juice||1 Pound (1 Can)|
|Dried tarragon||1 Teaspoon, crumbled|
|Salt||1⁄4 Teaspoon (To Taste)|
|Canned tuna in water||12 1⁄2 Ounce, drained (1 Can)|
|Black pepper||1⁄4 Teaspoon|
1 In a small heatproof bowl, soakthe dried mushrooms in thewaterfor 15 minutes or until softened.
Overa small bowl, drain the mushrooms in a sieve lined with cheese cloth or papertoweling; reserve mushrooms and liquid.
2 Meanwhile, in a 12 inch nonstick skillet, heattheoil over moderate heat.
Add the garlic and fresh mush-rooms and saute, stirring occasionally, for 5 minutes or until softened.
Add the tomatoes, soaked mushrooms and their liquid, tarragon, and salt and bring to a boil.
Lower the heat and simmer, uncovered, for 10 minutes or until thickened.
Stir in the tuna and pepperandsimmer for 5 minutes or until hot.
3 Meanwhile, bring a stockpot of unsalted water to a boil.
Add the fettuccine and cook for 6 to 8 minutes or until tender but still firm to the bite.
Drain and transfer to a heated serving bowl.
Add the sauce and toss well to coat.