Tuna and Mushroom Spaghettini Toss

• 1 oz. (30 g) dried porcini mushrooms
• 1 lb. (450 g) spaghettini pasta, uncooked
• 2 Tbsp. extra virgin olive oil
• 1 cup coarsely chopped fresh parsley
• 4 cloves garlic, minced
• 1/2 tsp. crushed red pepper
• 1 jar (650 mL) Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce
• 2 cans (170 g each) solid white tuna in water, drained, broken into chunks

1. Place mushrooms in medium bowl.
2. Add enough hot water to completely cover mushrooms.
3. Let stand 30 min.
4. Drain mushrooms; chop coarsely.
5. Cook pasta as directed on package, omitting salt.
6. Meanwhile, heat oil in large deep nonstick skillet on medium heat.
7. Add mushrooms, parsley, garlic and crushed red pepper; mix well.
8. Cook 2 min., stirring constantly.
9. Stir in pasta sauce; cook 6 to 8 min.
10. or until slightly thickened and heated through, adding tuna after 3 min.
11. Drain pasta.
12. Add to ingredients in skillet; toss until evenly coated.

porcini mushrooms, spaghettini pasta, extra virgin olive oil, fresh parsley, garlic, red pepper, red pepper, solid white tuna

Taken from www.kraftrecipes.com/recipes/tuna-mushroom-spaghettini-toss-187275.aspx (may not work)