Tagliatelle with tuna, mushrooms and cream

This is an old favourite that I have been cooking since I was a teenager. I found it once in an Italian cookbook, and it has been cooked ever since. It is again an ideal pasta for one, particularly as you can buy the very small tins of tuna now, which should suffice nicely for this, though the regular size will probably work better! I like to use tagliatelle for this recipe as the sauce sticks well to this type of pasta.

Ingredients

1 tin of tuna in oil

1 cup of mushrooms (ideally chestnut ones with a bit of flavour)

1 tbsp tomato puree

Knob of butter

½ cup of single cream

1 small onion or shallot, finely chopped

1 tbsp finely chopped parsley to serve

Spaghetti

A little parmesan to serve

Method

In a saucepan, melt the butter and, when foaming, add the onion, toss until softened slightly and then add the mushrooms and then the tuna. Mix on a medium heat for a few minutes, then season. Add the cream and reduce a little, then add the tomato puree and cook down for a few more minutes until all well combined and reduced and thickened a little. Once the pasta is cooked, drain it and add it to the saucepan with the sauce, add the parsley, toss through and serve with a little parmesan if you like.