Italian Carrettiera, Spaghetti Alla (Roman)

https://www.seriouseats.com/roman-style-spaghetti-alla-carrettiera-tomato-tuna-and-mushroom-pasta

INGREDIENTS

• 1 ½ ounces (40g) dried porcini mushrooms
• 1 cup (235ml) boiling water
• ½ cup (120ml) extra-virgin olive oil, divided, plus more for finishing pasta
• 4 medium cloves garlic, minced
• Large pinch red pepper flakes
• ¼ cup plus 1 tablespoon finely minced fresh parsley leaves and tender stems, divided, plus more for garnish
• One (28-ounce; 795g) can whole peeled tomatoes with liquid, thoroughly crushed
• One (5-ounce; 140g) olive oil-packed tuna, preferably ventresca (tuna belly; see notes), oil reserved
• Kosher salt
• 1 pound (450g) dried spaghetti

DIRECTIONS

1. In a small heatproof bowl or measuring cup, soak mushrooms in boiling water until fully softened, about 20 minutes. Using a slotted spoon, remove mushrooms from soaking liquid and squeeze out excess moisture back into the bowl or measuring cup. Reserve rehydrated mushrooms and ¼ cup (60ml) soaking liquid, making sure to dispose of any grit that has settled at the bottom.

2. In a 5-quart pot, combine ¼ cup (60ml) olive oil, garlic, pepper flakes, and 1 tablespoon minced parsley. Set over medium heat and cook, stirring frequently, until very fragrant and garlic is just beginning to turn the lightest shade of gold, about 3 minutes.

3. Add mushrooms and cook, stirring, until lightly sautéed and fragrant, about 1 minute.

4. Add reserved ¼ cup (60ml) mushroom soaking liquid, tomatoes, and 2 tablespoons (30ml) reserved tuna oil (if your tuna doesn't have that much oil, just add as much as it does), and bring to a simmer. Season with salt.

5. In a pot of salted, boiling water, cook spaghetti, stirring frequently, until just shy of al dente, about 1 minute less than package recommends. While spaghetti is cooking, flake tuna into pasta sauce.

6. Using tongs, transfer spaghetti directly into simmering sauce along with 1/4 cup (60ml) pasta cooking water, stirring to combine. Cook, stirring, until pasta is al dente and sauce has thickened, so it coats noodles and isn't watery, about 3 minutes. Add remaining 1/4 cup minced parsley and 1/4 cup (60ml) olive oil, stirring vigorously to combine. If sauce is too thick, add more olive oil or pasta water, 1 tablespoon at a time, stirring well between additions, until desired sauce consistency is reached. Taste for seasoning, adding more salt if necessary.

7. Transfer to warmed plates and sprinkle with minced parsley. Serve right away.

TIPS

• Can also be made with fresh egg pasta