Spaghetti Alla Carrettiera

• 2 tablespoons extra virgin olive oil
• 1 garlic clove
• 1-2 dried whole chili pepper to taste
• 100 grams canned tuna
• 20 grams dried porcini mushrooms
• 200 grams canned tomatoes
• salt
• 200 grams spaghetti
• 2 tablespoons minced flat leaf parsley

1. About half an hour before starting cooking, soak dried mushrooms in warm water in a small bowl.
2. Warm extra virgin olive oil in a medium pan with finely sliced garlic. Add crumbled chili pepper and let develop some flavor for a couple of minutes.
3. Add tuna and drained mushrooms (reserve sieved soaking water). Stir and wait a couple of minutes, then add tomatoes.rnSeason with salt, stir and let simmer for about 15 minutes. Add some of the reserved mushroom soaking water if needed.
4. In the meanwhile cook pasta in salted boiling water until al dente (just a couple of minutes before what's stated on the packaging).rnOnce ready drain it and add it to the sauce, together with parsley. Toss for a couple of minutes then serve with more minced parsley to taste.

extra virgin olive oil, garlic, chili pepper, tuna, porcini mushrooms, tomatoes, salt, spaghetti, flat leaf parsley

Taken from food52.com/recipes/80627-spaghetti-alla-carrettiera (may not work)