How To Make Pasta with Tomatoes and Porcini Mushrooms
Serves:
Ingredients
- 3tbsporganic extra virgin olive oil
- 1largeorganic shallot
- 1pinchkosher salt
- ½cuporganic porcini mushroom,dried
- 1canorganic plum tomatoes,peeled
- kosher salt
- freshly ground black pepper
- 1lborganic whole wheat dry pasta
- fresh organic basil,or parsley leaves, optional
- ¼cupparmesan cheese,grated
Instructions
-
Heat olive oil in a large sauté pan and add the shallots and a pinch of salt. Cook until the shallots are translucent.
-
Gently remove the mushrooms from their soaking liquid and give them a rough chop. Add them to the shallots; cook another minute or two to infuse the shallots with their flavor.
-
Add the soaking liquid, being careful to leave behind the silt at the bottom of the bowl. Cook until the liquid becomes syrupy.
-
Then add tomatoes and a good sprinkling of salt and freshly ground black pepper and cook at a low simmer for 45 minutes, crushing the tomatoes as the sauce reduces. The sauce should not be watery, but concentrated and thick.
-
Cook the pasta according to package directions making sure to add a handful of kosher salt to the water right after it boils, before adding the pasta. Bring the water back to a boil and add the pasta.
-
Add the cooked pasta to the sauce and combine well over medium heat. Serve immediately with a few leaves of basil or parsley shredded on top. Serve with grated Parmesan if desired.
Nutrition
- Calories: 567.58kcal
- Fat: 14.32g
- Saturated Fat: 3.25g
- Monounsaturated Fat: 8.29g
- Polyunsaturated Fat: 1.79g
- Carbohydrates: 89.75g
- Fiber: 4.66g
- Sugar: 5.27g
- Protein: 19.07g
- Cholesterol: 6.32mg
- Sodium: 417.96mg
- Calcium: 147.42mg
- Potassium: 420.99mg
- Iron: 1.99mg
- Vitamin A: 25.89µg
- Vitamin C: 3.72mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!