Spaghetti with Tomato, Tuna & Porcini Mushroom Sauce

1. Soak Porcini Mushrooms

Soak the dried porcini mushrooms in 1 cup of boiling water for about 20 minutes, allowing them to rehydrate fully. Once they are soft, remove the mushrooms and squeeze them gently over the bowl to release any extra moisture back into the soaking liquid. Reserve both the mushrooms and the soaking liquid, being careful to leave any grit that may have settled behind.

2. Infuse Olive Oil

In a large 5-quart pot, heat 1/4 cup of the olive oil over medium heat. Add the minced garlic, red pepper flakes, and 1 tablespoon of the minced parsley. Cook this mixture for about 3 minutes until the garlic turns the lightest shade of gold, which means the oil is infused with flavor.

3. Cook Mushrooms

Add the rehydrated mushrooms and sauté them for about a minute.

4. Add Liquids and Tomatoes

Pour in 1/4 cup of the reserved mushroom soaking liquid, the crushed tomatoes, and 2 tablespoons of the oil from the tuna can. Season with a pinch of kosher salt. Allow this sauce to simmer, melding the flavors together.

5. Cook Spaghetti

While the sauce is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook it for a minute less than the package instructions suggest to ensure it remains al dente.

6. Combine Pasta and Sauce

Using tongs, transfer the nearly cooked spaghetti directly into the pot with the sauce. Add about 1/4 cup of the pasta cooking water and the flaked tuna. Stir everything together over medium heat for about 3 minutes until the sauce thickens and coats the noodles beautifully.

7. Finish and Serve

Finish the dish by stirring in the remaining 1/4 cup of minced parsley and 1/4 cup of olive oil. If the sauce seems too thick, you can add a bit more olive oil or pasta water to reach your desired consistency. Serve the pasta on warmed plates, garnishing with a sprinkle of minced parsley for a fresh, vibrant touch. Enjoy your meal!