Roman-Style Spaghetti Alla Carrettiera (Tomato, Tuna, and Mushroom Pasta) Recipe

Roman-Style tuna spaghetti with tomato sauce, porcini mushrooms, and chopped parsley.

5 from 1 vote

Roman-Style Spaghetti Alla Carrettiera (Tomato, Tuna, and Mushroom Pasta) Recipe

Roman-Style Tuna Spaghetti alla Carrettiera is a simple and deeply satisfying pasta dish. It turns humble ingredients like canned tuna and dried mushrooms into a rich and elegant meal.

Prep Time5

Cook Time40

Total Time45

Course: Main Course Pasta, Seafood dish

Cuisine: Italian, Mediterranean

Servings: servings or 4 large

Calories: 534kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 ½ ounces dried porcini mushrooms 40mg.
1 cup boiling water 235 ml
½ cup extra-virgin olive oil 120 ml. divided, plus more for finishing pasta
4 medium cloves garlic minced
red pepper flakes large pinches
¼ cup fresh parsley leaves and tender stems plus 1 Tablespoon finely minced, divided, plus more for garnish
28 oz. whole peeled tomatoes 795g. can with liquid, thoroughly crushed. The San Marzano Brand will make a difference. But! Use what you can find.
5 oz. olive oil-packed tuna 140 g. Preferably Ventresca (tuna belly; see notes); reserve the oil.
Kosher salt
1 pound dried spaghetti 450 g

Instructions

Prepare porcini mushrooms:

In a small heatproof bowl or measuring cup, soak mushrooms in boiling water until fully softened, about 20 minutes.
Using a slotted spoon, remove the mushrooms from the soaking liquid and squeeze out any excess moisture back into the bowl or measuring cup.
Reserve the rehydrated mushrooms and ¼ cup (60ml) of the soaking liquid, and dispose of any grit that has settled at the bottom.
TIP: I pour the mushroom liquid through a coffee filter. It’s easy to do and gets all of the grit.

The tomato, porcini, tomato sauce:

In a 5-quart pot, combine ¼ cup (60ml) olive oil, garlic, pepper flakes, and 1 tablespoon minced parsley.
Set the pan over medium heat. Cook and stir often. Stop when it smells very fragrant and the garlic turns the palest gold, about 3 minutes.
Add mushrooms and cook, stirring, until lightly sautéed and fragrant, about 1 minute.
Add the reserved ¼ cup (60 ml) mushroom soaking liquid. Add the tomatoes and 2 tablespoons (30 ml) of the reserved tuna oil. If your tuna has less oil, use what you have. Bring everything to a gentle simmer. Season with salt.
In a pot of salted, boiling water, cook spaghetti, stirring frequently, until just shy of al dente, about 1 minute less than the package recommends. While the spaghetti is cooking, flake the tuna into the pasta sauce.
Using tongs, transfer spaghetti directly into simmering sauce along with ¼ cup (60ml) pasta cooking water, stirring to combine. Cook, stirring, until pasta is al dente and sauce has thickened, so it coats noodles and isn't watery, about 3 minutes.
Add the remaining ¼ cup minced parsley and ¼ cup (60ml) olive oil, stirring vigorously to combine.
If the sauce feels too thick, add olive oil or pasta water. Add 1 tablespoon at a time. Stir well after each addition. Stop when the sauce looks silky and coats the pasta.
Taste for seasoning, adding more salt if necessary.
Transfer to warmed plates and sprinkle with minced parsley. Serve right away.

Notes

Most tuna cans in the United States are 5 ounces. Tonnino ventresca (belly) tuna often comes in 6.7-ounce jars. You can use either one here. If you use the larger jar, use all the tuna. It is packed less tightly than canned tuna. So the amount of tuna is about the same.

Nutrition