TOMATOES WITH PORCINI

QUICK COOK - SERVES 4

1 oz (25g) dried porcini mushrooms
2 tbsp (30g) butter
3 tbsp extra virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 — 14oz. (400g) can Italian plum tomatoes, chopped
1 lb (500g) dried pasta
freshly grated parmesan to serve

Soak the dried porcini. Drain mushroom pieces, reserving the soaking liquid, and finely chop. Set aside. Melt butter with olive oil in a skillet over medium heat. Add onion and garlic and cook until softened, 5 minutes. Add tomatoes and cook, stirring occasionally, until thickened, 10 minutes. Adjust heat to low. Add porcini mushrooms and reserved soaking liquid and simmer gently for 5 minutes. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta to the hot sauce. Toss well to coat. Serve immediately with parmesan.

WHICH PASTA?

Strands, tubes or shapes - spaghetti, penne, fusilli.

THINK AHEAD

Make sauce up to 3 days in advance. Cover and refrigerate.