Pasta with Tomatoes and Porcini

Pasta with Tomatoes and Porcini

I made this dish to use up a little bag of porcini mushrooms which were sitting in the cupboard. It turned out really good and porcini are now on my shopping list.

Pasta with Tomatoes and Porcini

Adapted from Pasta für jeden Tag/Pasta - Every Way for Every Day by Eric Treuillé & Anna del Conte


25 g dried porcini
1 Tbsp butter
3 Tbsp olive oil
1 small onion, diced
1 garlic clove, minced
1 can diced tomatoes
500 g pasta
parmesan, freshly grated


Soak the porcini in hot water for about 30 minutes. Drain, reserve the water and set aside. Heat the butter and olive oil in a skillet. Add the onions and garlic and fry on low heat for 5 minutes. Add the tomatoes and cook for about 10 minutes until the sauce starts to thicken. Add the porcini and the soaking liquid and cook for about 5 minutes more until tender. Meanwhile, cook the pasta in salted water until al dente. Drain, toss with the sauce and serve with a sprinkling of parmesan.

1 comment:

Elle said...

Wonderful dish for cold weather. I always yearn for mushroom dishes when it is cold. Love the simplicity, too.