4-6 tablespoons extra virgin olive oil

1/2 cup shiitake mushrooms, cleaned, stemmed and cut into bite-size pieces

1/2 cup oyster mushrooms, cleaned, trimmed and cut into bite-size pieces

4 slices bacon or pancetta, cut into 1/4 inch strips

1/2 medium onion, finely sliced

3 cloves garlic, thinly sliced

1 tablespoon each of chopped fresh thyme and oregano or 1 tsp each of dried

1 cup chicken broth

1 398 ml tin chopped tomatoes

1 tin tuna, (your preference as to white or light, oil or broth)

1/4 cup parmesan cheese

12 oz linguine or spaghetti



Bring a large pot of salted water to a boil.

Heat olive oil in a large pan over medium heat. Add onion and garlic and cook for 2-3 minutes or until fragrant and limp. Then stir in the bacon or pancetta and cook 3-4 minutes stirring occasionally, Add the mushrooms and sauté for another 3-4 minutes. Pour in the stock, the tomatoes, oregano and thyme and simmer 10 minutes, stirring occasionally until thickened. Stir in the tuna mixing until heated through.

Cook pasta until al dente according to package directions. Drain and stir into the sauce. Season with salt and pepper if desired. Mound onto individual serving plates or a large pasta bowl and sprinkle parmesan cheese over.

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