Tuna carbonara

Ingredients

• 1 kilo pasta (spaghetti, fettucini, cooked accdg. to packaging directions)
• 1/3 cup butter
• 1 large head garlic (the whole thing; not the clove), peeled and minced
• 3 medium white onions, peeled and finely chopped
• 1 can (420 gm) Century Tuna Flakes in Vegetable Oil, drained
• 1 can (420 gm) Century Tuna Flakes, Hot and Spicy, drained
• 1 can Campbell’s Cream of Mushroom
• 1 pouch Nestle Cream
• 1 cup evaporated milk
• 1 cup button mushrooms (canned), sliced
• 1 medium carrots, peeled and finely chopped
• 1 medium red bell pepper, cored, seeded and finely chopped
• 1 medium green bell pepper, cored, seeded and finely chopped
• 1 stalk, celery, finely chopped
• 1 teaspoon . dried oregano
• 1 teaspoon . dried basil
• 1 tablespoon . ground black pepper
• 1 teaspoon . salt

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Preparation

• Heat a large skillet over medium heat. Melt the butter. Add garlic, saute for about a minute and add onion, saute for another minute.
• Add the tuna flakes, make sure they are drained well. Saute for 5 minutes, stirring often with care. Add Nestle Cream.
• Then, add the evaporated milk. Pour on Campbell’s Cream of Mushroom. Add sliced mushroom.
• Reduce heat to low. Stirring constantly to avoid the ingredients sticking on the pan’s bottom.
• Scrap up also the browned bits on the side of the pan. Cook for about 10 minutes. Simmering the sauce slowly.
• Add carrots, red and green bell peppers. Cook for about 2 minutes.
• Add celery. And season with dried oregano, basil, black pepper and salt. Cook for another minute. Remove from fire.
• Pour the sauce over still-warm cooked pasta.