Pasta with Tuna, Artichokes, and Mushrooms

By msklein

Our Food, pg. 89

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 8 mushrooms, thinly sliced
• 1 (13 3/4 ounce) can artichoke hearts
• 1 (12 1/2 ounce) can solid white tuna packed in water
• 1 teaspoon Italian seasoning
• 1 teaspoon chopped fresh basil or 1/2 teaspoon dry
• 1/2 teaspoon celery seed
• 1 pound thin spaghetti
• 4 quarts water
• 1/3 cup chopped parsley (for garnish)
• 1/3 cup grated Parmesan cheese (for garnish)

Preparation

Step 1

Place olive oil in a 10 or 12 inch skillet over medium heat. Add onion, garlic, and mushrooms and sauté about 10 minutes, until vegetables are softened. Do not brown. Drain the artichoke hearts and cut in quarters; add to skillet. Drain tuna and break into bite-size chunks; add to skillet. Add Italian seasoning, basil, and celery seed. Continue sautéing for about 5 minutes until the tuna and artichoke hearts are heated through. While tuna mixture is heating, bring 4 quarts water to a boil for spaghetti. Cook spaghetti about 7 minutes and drain. Place in serving bowl. Toss with tuna mixture. Serve garnished with parsley and cheese.