in Italy

Penne with tomatoes and porcini mushrooms

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Ingredients for 4 servings:

  • 1 package of penne or other pasta
  • Water (salt water)
  • 40 g dried mushrooms (e.g. porcini mushrooms)
  • 200 ml water, boiling
  • 2 garlic cloves
  • 1 tbsp parsley, flat
  • 50 g Parmesan, grated
  • 5 tbsp tomato sauce
  • 100 g margarine
  • olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak the mushrooms in 200 ml of boiling water for about 10 minutes. Cook the pasta in salted water. Peel the garlic and slice thinly. Chop the parsley. Line a sieve with kitchen paper. Drain the mushrooms, reserving any liquid. Rinse the mushrooms and roughly chop. Fry the garlic and mushrooms in margarine. Pour in some of the mushroom liquid and the tomato sauce and simmer until it has evaporated. Mix with the cooked penne and drizzle with a little olive oil. Serve with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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