The Cart Driver Spaghetti |

A spaghetti dish with a twist, this is a meal that will have your family and friends begging for more.

This is an easy recipe for spaghetti. It is a quick and simple dish that can be made in less than 20 minutes. Read more in detail here: easy spaghetti recipes.


  • 1 oz. porcini mushrooms, dry (25 g)
  • 14 cup extra virgin olive oil plus 2 teaspoons (80 ml)
  • 2 garlic cloves, peeled and smashed
  • 1 or 2 dried peperoncini, or to taste hot red pepper flakes
  • 5 plum tomatoes from Italy in a can
  • 1 tuna can (6 oz.) packed in oil, drained (170 g)
  • salt and black pepper, freshly ground
  • pasta (12 oz) (340 g)
  • 2 tblsp. parsley, chopped
  • Soak the porcini in a basin of lukewarm water for 20 to 30 minutes, or until they are tender. Squeeze extra water back into the bowl before removing. Rinse the porcini under cold water and wipe dry if they seem grainy. Chop the mushrooms coarsely rather than neatly.
  • In a large skillet, heat 1/4 cup olive oil. Garlic and entire peperoncini should be added now (if using hot pepper flakes, add them with the tomatoes). Cook, tossing the garlic occasionally, over low heat until golden.
  • Cook, stirring often, for 3 minutes after adding the chopped porcini. Toss in the tomatoes and mash with a wooden spoon. Cook, stirring often, for approximately 10 minutes, uncovered. Remove the garlic and peperoncini and toss them out.
  • Add the tuna and cook for 2 minutes on low heat. Season with salt and freshly cracked black pepper. Take the pan off the heat and add the remaining 2 tablespoons of oil.
  • Cook the spaghetti until it is al dente in a big saucepan of boiling salted water; if in doubt, err on the side of extra hard. In a hot pasta dish, drain the spaghetti and mix with the sauce. Serve immediately with a parsley garnish.


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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.