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Spaghetti with Tuna and Mushrooms

Spaghetti with Tuna and Mushrooms

By Rose HattabaughNovember 9, 2022

  • Makes
    6 servings
  • Cook Time
    40 minutes
  • Rating

Spaghetti alla carrettiera (“in the style of cart drivers”) is a simple pasta dish easily prepared from the Italian larder. Whereas the Sicilian version is said to be made with garlic, oil, chili, possibly cheese, and finished with breadcrumbs, the Roman version features tomatoes, tuna and dried porcini mushrooms. We used the latter as inspiration for this recipe. But instead of porcini, we cook fresh cremini mushrooms until they are nicely browned, which concentrates and deepens their flavor. White mushrooms work, too, if that’s what’s available. Olive oil–packed tuna is traditional for this dish and the oil often is added to the sauce to enrich it, as we’ve done here.

Ingredients
  • 1

    pound spaghetti OR linguine

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 8

    ounces cremini OR white mushrooms, trimmed and sliced

  • 1

    small red onion, halved and thinly sliced

  • 4

    medium garlic cloves, minced

  • ¼-½

    teaspoon red pepper flakes

  • 2

    5-ounce cans olive oil–packed tuna, drained, oil reserved

  • 1

    14½-ounce can diced tomatoes

  • Optional garnish: Finely chopped fresh flat-leaf parsley

Step 1

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain; set aside.

Step 2

In the same pot over medium-high, heat the oil until shimmering. Add the mushrooms, onion and ½ teaspoon salt. Cook, stirring occasionally, until the liquid released by the mushrooms has evaporated and the mushrooms are browned, 5 to 6 minutes. Add the garlic, pepper flakes, ½ teaspoon black pepper and the reserved oil from the tuna; cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes with juices and ½ cup of the reserved cooking water. Bring to a simmer and cook, stirring occasionally, until a spatula leaves a trail when drawn through the mixture, about 5 minutes.

Step 3

Add the pasta and tuna. Using tongs, toss until the pasta is heated through and the sauce clings lightly, breaking up any large tuna chunks and adding more cooking water as needed if the mixture looks dry. Off heat, taste and season with salt and black pepper. Serve drizzled with additional oil.