Name: The Easy 30-Minute Italian Dinner I'm Making All Winter Long
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 4 cloves garlic, thinly sliced; 1/2 teaspoon chili flakes or 1 teaspoon Calabrian chili paste; 4 ounces cremini mushrooms, diced; Salt and ground black pepper; 1 (14-ounce) can tomatoes, cherry, diced, or puréed; 1 (4-ounce) can tuna in olive oil, with the oil; 8 ounces dry spaghetti; 2 tablespoons minced parsley; Zest of 1 lemon; Grated parmesan cheese, optional

The Easy 30-Minute Italian Dinner I'm Making All Winter Long

Ready in 30 minutes, spaghetti alla carrettiera mixes spaghetti, tuna, mushrooms, and tomatoes into a simple, flavorful pasta for any night of the week.

30 min total 5 min prep 25 min cook 3 482 cal

Instructions

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1 Bring a large pot of salted water to a boil.
2 Heat the olive oil in a large skillet over medium heat. Add the garlic and chili flakes and cook until softened and fragrant, 1 to 2 minutes. Add the mushrooms and season with salt and pepper. Cook until the mushrooms start to brown, 4 to 5 minutes. Add the tomatoes and tuna along with the tuna oil and stir to combine. Reduce the heat to a low simmer. Cook until the flavors are blended together and the sauce has thickened, about 15 minutes.
3 While the sauce cooks, add the spaghetti to the boiling water and cook according to the package instructions for al dente.
4 When the pasta is ready, use tongs to add the pasta directly to the sauce. Toss to coat the spaghetti in the sauce, adding a splash or two of pasta water if the sauce is too thick. Add the parsley and lemon zest. Top with parmesan, if desired. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 5 days. Reheat in the microwave or in a small pot on the stove over medium heat, adding a little water to keep it from sticking. Love the recipe? Leave us stars and a comment below!