Farfalle with Tuna and Mushrooms

400g farfalle pasta
200g mushrooms – finely sliced
1 x 400g tinned tuna in oil
2 tablespoons olive oil
1 whole garlic clove – finely chopped
2 sun-dried tomatoes - diced
Fresh parsley

It is important to make the sauce once you start preparing your pasta. As soon as your pot with boiling water is placed on the heat, place the oil and garlic in a pan.

Heat the two together until they start to sizzle and then add the mushrooms. Stir in the finely chopped parsley. You should be very generous with this and it should really be chopped very finely.

Add the tuna which needs to be strained from the oil before adding and then stir in the sun-dried tomatoes. At the point you should have already added the pasta to the water and it should have re-boiled. Add 1 ladle full of the starchy pasta water to the sauce and stir.

Once your pasta is cooked and strained stir in the sauce and add a little more olive oil whilst mixing.