Tagliatelle with Porcini Mushrooms and Tomatoes
Tagliatelle with Porcini Mushrooms and Tomatoes
Tagliatelle with Porcini Mushrooms and Tomatoes
Tagliatelle with Porcini Mushrooms and Tomatoes
Tagliatelle with Porcini Mushrooms and Tomatoes

Tagliatelle with Porcini Mushrooms and Tomatoes

A pasta you can make in a snap right from your pantry with dried Porcini Mushrooms, good canned chopped tomatoes and fabulous pasta. To print this recipe as a PDF click here.

 

50 g. (1.76 oz.) Dried Porcini Mushrooms
2 T. Manestrini Extra Virgin Olive Oil    
3 gloves garlic, thinly sliced
1 15 oz. can chopped tomatoes
½ tsp. salt
3- 4 turns of pepper mill     
2 T. chopped fresh Italian parsley
250 g (8.8 oz.). of Filotea Tagliatelle which cooks in 3-4 minutes  

Start heating the water for the pasta. Rinse the mushrooms in a colander under cold water. Place the mushrooms in a medium sized bowl, fill with water and soak for 40 minutes making sure all the mushrooms are submerged. Remove the mushrooms; strain and reserve the liquid. Cut the larger size mushrooms in half. Heat olive oil in a skillet over a medium high heat. When oil is hot, add garlic and quickly sauté until fragrant, about 30 seconds.  Add the drained porcini and cook for 2 minutes. Add the tomatoes and cook for 2 minutes. Add ½ c. reserved mushroom liquid, salt and pepper and cook for 2-3 minutes.   Mix in the parsley.  When the pasta is cooked, drain it and add to the skillet with the porcini and tomatoes.  Mix gently, adding more mushroom liquid if needed. Serve with freshly grated Parmigiano.