Pasta with tuna sauce

Well, this one is a delicious and fast made recipe and I own it to my sister's imagination. I prefer it hot, but you can cook it without much chilli powder…

Ingredients

500 grams / 17 oz pasta (any type)
500 ml /17 fl oz tomato juice
140 grams /5 oz canned tuna in water (or in oil) drained
240 grams /8.5 oz drained canned mushrooms
5 tablespoons of oil (4 for the sauce and 1 for the pasta)
3 teaspoon salt (1 for the sauce and 2 for the pasta)
½ teaspoon garlic powder (or 1 thin chopped garlic clove)
A pinch of black pepper
A pinch of chilli powder (or 1 teaspoon if you prefer it hot), or boukovo, or Tabasco sauce.
A pinch of oregano

Method

Boil the pasta according to my “Pasta boiling secret”

In a saucepan, heat well the oil and sauté the mushrooms until they get shrunk and red. Add the canned tuna, garlic, black pepper, chilli powder (or the other hot ingredient you got) and oregano. Continue sautéing the mix for 5 min, stirring. Add the tomato juice and the salt (1 teaspoon). Lower heat and simmer for 7- 9 min.

That’s all. Serve in deep plate with the sauce on top, chopsticks or fork…

Alternatives:

If you haven’t got tuna at home, you can use canned mackerel
If you haven’t got tomato juice at home you can use ketchup with water (300 ml ketchup + 200 ml water)

Another Pasta tip:

Although I know that you prefer spaghetti, I try to use pasta that has holes in it… (I mean rigatoni, penne rigate, bucatini etc) when I combine them with sauce. I do this because sauce, fills up the gaps of the pasta and turns them more delicious than they already are… Jim.

The Pasta Boiling Secret

Well, let's begin with pasta...

the basic advise for the pasta is to boil them in plenty of water in which you add salt and a tablespoonful of oil.
No matter if you prefer them "al dente" or well boiled, or you are going to cook the half (250 gr.) or the whole packet (500 gr.) you have to fill up the copper with water, leaving a space of 2 inches from the copper's mouth.
Adding salt in the water (a teaspoonful for 250 gr and two teaspoonfuls for 500 gr of pasta) makes them more tasteful, no matter the sauce you are going to use.
Adding oil helps you avoiding the phenomenon in which pasta get sticky and become a thick mass...

Do not forget to stir them frequently in the first 3-4 minutes. Boil without covering the copper!

To find out if they are cooked enough for your taste there is only one trick: pick a piece of pasta with a fork and taste it (to avoid any tongue burns, you can flush it with cool water)

To strain the pasta there is another useful tip:
Before emptying the water from the boiled pasta, place the copper under the tap. Then fill the copper with cold water until it reaches the mouth. Now you can strain your pasta using the colander, emptying the water little by little first and after that, the whole mass of pasta. Pour some cold water on them but not flush your delicious food.

Place the strained paste back to the copper and place it on cool cooker's plate.