Tuna and Parsley Tagliatelle

• 400 g dried tagliatelle pasta noodles
• 6 tablespoons olive oil
• 2 small onions, finely chopped
• 4 garlic cloves, finely chopped
• 2 red chilies, seeded and finely chopped
• 500 g chestnut mushrooms, halved
• 2 (185 g) cans tuna in water or 2 (185 g) cans brine, drained
• 8 tablespoons feshly chopped parsley
• salt and freshly chopped black pepper

1. Cook the pasta in a large pan of salted water.
2. Meanwhile, heat 4 Tbs of the oil in a large frying pan and cook the onion, garlic and chilli for 2-3 minutes.
3. Add the mushrooms and cook for a further 3-4 minutes until beginning to brown.
4. Stir in the tuna and 4-6 Tbs of boiling water from the pasta pan.
5. Add salt and pepper to taste.
6. Drain the pasta well and return to the pan.
7. Stir in the tuna mixture, the parsley and remaining Tbs of olive oil.
8. Divide between 4 bowls and serve topped with a good grinding of black pepper.

tagliatelle pasta noodles, olive oil, onions, garlic, red chilies, water, parsley, salt

Taken from www.food.com/recipe/tuna-and-parsley-tagliatelle-126877 (may not work)