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Fettuccine With Tuna Mushrooms And Tomatoes

Healthy.Eater's picture
Ingredients
  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
  Fettuccine 1 Pound
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Pasta

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