sharing recipes from one generation to the next
This is a great sauce for when you are short on time. It can be prepared in the time it takes to bring boil a pot of water and cook your pasta. I have been making this with variations for years, sometimes adding sliced steamed green beans at the end, other times chopped spinach. I prefer this simple version with the greens served on the side.
400g button portobello (swiss brown) mushrooms, thinly sliced
4 cloves garlic, thinly sliced
2 tablespoons olive oil
1/4 cup cream
4 fresh tomatoes chopped
10 kalamata olives
1X 180g can tuna in olive oil (I use Sirena brand)
½ cup chopped parsley
Salt, pepper and sugar to taste
Drain the tuna and reserve the oil. Heat the oil from the tuna can plus 2 tablespoons of olive oil, sauté the mushrooms and garlic until well coloured. Add the cream, cook for a couple of minutes, then add the tomatoes and olives and simmer for 5 minutes. Break up the tuna with the back of a fork then add to the sauce. Cook for a further 2 minutes, then stir in the parsley. Top with freshly grated parmesan cheese at the table.
Enough sauce to dress a 500g packet of dry pasta.