Pasta with a tomato and Porcine mush
date added: Tue 6 Feb 2007
Serves 4
50g finally chopped onions
3 Table spoons of olive oil
75g pancetta cut into batons (optional)
400g tinned chopped tomatoes
25g dried porcine mushrooms
1 Table spoon of chopped parsley
450g pasta of your choiceGrated parmesan
Just cover porcine with warm water for 1 hour before using.
- Heat olive oil in pan and fry onions till just brown, add pancetta and fry for another 1-2 minutes stirring all the time.
- Squeezes water out of mushrooms (keep back mushroom water) put in pan and fry for another minute.
- Add tomatoes and mushroom water and then simmer uncovered for 25-35min until fat and tomatoes separate
- Cook pasta, drain.
- Add parsley to pasta sauce, cook for 30 seconds, add sauce to pasta with one handful of grated parmesan and one good glug of good extra virgin olive oil if you wish (highly recommended). Toss all together until parmesan has melted.
- Serve pasta with a bit more parmesan sprinkled on top with crusty bread and a rocket salad.