Spaghetti with canned tuna and mushrooms

Spaghetti, rosy mushrooms, canned tuna pieces, herbs and aromatic garlic are a great combination. The dish is quite simple and quick to prepare, while it turns out hearty and original.

Ingredients

• Spaghetti - 200 g
• Canned tuna - 200 g
• Champignons - 270 g
• Onion - 120 g (2 medium-sized)
• Garlic - 2-3 cloves
• Fresh parsley - 15 g (4-5 sprigs)
• Salt - to taste
• Ground black pepper - a pinch (to taste)
• Olive oil - 30 ml (2 tablespoons)

Directions

1. We prepare all the necessary products.
2. I have canned tuna with oil added, but you can take it in your own juice.
3. In a saucepan, bring about 1.3 liters of water to a boil, salt (0.25 teaspoons). Dip the spaghetti into boiling water and cook for 7-9 minutes, until al dente (minus 1-2 minutes from the time indicated on the package).
4. Drain cooked spaghetti in a colander to drain excess liquid.
5. At the same time, peel the onion and cut into small cubes.
6. Heat a frying pan with olive oil and fry the onion over high heat for 3-5 minutes, until soft.
7. Rinse and dry the mushrooms (or wipe with a damp kitchen towel). Large mushrooms are cut into 2-4 parts, small ones are left whole.
8. We spread the mushrooms to the onion.
9. Saute for 7-10 minutes, until the mushrooms are browned.
10. Peel the garlic, pass through a press and add to the pan. Fry for half a minute.
11. Chop the parsley and send it to the pan.
12. Drain the liquid from the can of tuna. Too large pieces of fish are divided into parts.
13. Add tuna to the pan. Add salt (a pinch) and pepper.
14. We mix.
15. We spread the boiled spaghetti to the mushrooms with tuna.
16. Stir gently and heat for 1-2 minutes. We turn off the fire.
17. Divide spaghetti with tuna and mushrooms into portions and serve hot.
18. Bon appetit!