Recipe: Penne, Tomato, and Dried Porcini (Italian)

PENNE, TOMATO, AND DRIED PORCINI

1 1/2 ounces dried porcini
2 garlic cloves
1 tablespoon flat-leaf parsley leaves
2 ounces Parmesan
5 tablespoons tomato sauce (recipe follows)
7 tablespoons unsalted butter
11 ounces penne
Extra virgin olive oil

Soak the porcini in 1 cup of boiling-hot water for 10 minutes.

Peel and finely slice the garlic. Chop the parsley. Grate the Parmesan. Make the tomato sauce.

Drain the porcini, straining the liquid through cheesecloth or a paper towel into a bowl. Rinse the porcini and chop coarsely.

In a thick-bottomed saucepan, melt the butter and add the garlic. Add the porcini and fry until soft.

Add a little of the porcini liquid and simmer until it has been absorbed.

Stir in the chopped parsley. Add the tomato sauce and season.

Cook the penne in boiling salted water until al dente. Drain and stir the pasta into the sauce. Toss well.

Drizzle with olive oil and serve with grated Parmesan.

TOMATO SAUCE

2 garlic cloves
2 tablespoons basil leaves
2 ounces Parmesan
1 tablespoon olive oil
1 (28 ounce) can plum tomatoes*

Peel and slice the garlic. Tear the basil. Grate the Parmesan.

Heat the oil in a thick-bottomed pan and fry the garlic until soft but not brown.

Add the tomatoes and season. Cook over medium heat for 20 to 30 minutes or until the sauce is very thick and the oil comes to the top. Add the basil.

*The best plum tomatoes are the long-shaped San Marzano variety, preserved in their own juice.

Source: Italian Two Easy: Simple Recipes from the London River Cafe by Ruth Rogers