Cart driver's spaghetti

Cart driver's spaghetti

Spaghetti alla carrettiera

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
25g dried ceps
4 tablespoons olive oil
1 garlic clove, crushed
55g pancetta, finely chopped
200g canned tuna in oil, drained and flaked
600g cherry tomatoes, chopped
or 500g polpa di pomodoro or chunky passata
salt
pepper
400g spaghetti
pecorino cheese, grated

Method

  1. Soak the ceps in warm water for 20 minutes, then drain and chop, reserving the soaking liquid.
  2. Heat the olive oil in a frying pan, add the garlic and fry gently until soft. Add the pancetta and allow to brown a little. Stir in the ceps and tuna and fry for a few minutes, then add the tomatoes and some salt and pepper. Simmer for 20 minutes, then stir in a few tablespoons of the cep soaking liquid just to flavour the sauce, and cook for about 5 minutes longer.
  3. Meanwhile, cook the spaghetti in a large pan of boiling salted water until al dente. Drain and mix the spaghetti together with the sauce. Season with black pepper and sprinkle with pecorino cheese.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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