PASTA: Dried mushrooms have intense favour that goes well in any sauce to serve with pasta. Enjoy!

FARFALLE WITH PORCINI MUSHRROMS AND TOMATO SAUCE:

 

 

 

8 oz. dried Farfalle (bow tie) pasta

1 ½ oz. dried porcini (cep) mushrooms                      

sauce:

    1 tbsp. olive oil

    1 tbsp. chopped garlic                                                         

    2-3 shallots, chopped

    ½ recipe tomato sauce (attached)                                                    

    1 tbsp. each cream & milk                                                              

    2 tbsp. chopped flat-leaf parsley

    salt   & fresh ground pepper to taste                                                           

2 oz. Parmesan cheese, grated

 

 

 

Soak the ceps or porcini in a bowl with 1 cup of hot water for at least 30 minutes, or until soft. Squeeze out liquid from mushrooms over the bowl; then cut mushrooms into dice.  Strain liquid into a small saucepan and boil until reduced to 4 tbsp. Set aside.

 

Heat olive oil in a pan over medium heat. Add garlic and sauté 1 minute. Add shallots and mushrooms and cook 2 minutes more.  Add tomato sauce and let mixture simmer for 2-3 minutes. Add in cream, milk, mushroom soaking liquid and salt & pepper. Heat through and taste and adjust seasoning if necessary.

 

Cook pasta in a large bowl containing 7 quarts of water with 2 tbsp. salt added, for 9-10 minutes or until al dente. Drain and add into sauce. Toss well to coat. Add cheese, mix briefly and serve at once.

BASIC TOMATO SAUCE FOR PASTA:****

 

 

 

 

¼ cup extra virgin olive oil                                         

 

1 Spanish, or red onion, chopped

 

4 garlic cloves, peeled, thinly sliced                           

 

3 tbsp. chopped fresh thyme

 

½ medium carrot; thinly chopped                               

 

2 x 28-oz cans plum tomatoes

 

¾ tsp. chopped, fresh or ½ tsp. dried oregano

 

8 fresh basil leaves, chopped

 

2 tbsp. chopped Italian parsley                                   

 

salt and fresh ground pepper.

 

 

 

 

 

In a large saucepan, heat oil over medium heat. Add onions, garlic and cook until soft. Add rest of chopped vegetables and cook 5 to 10 minutes more. Crush tomatoes and add into pan; then bring to a boil. Add chopped herbs, salt and pepper.

 

Lower heat and simmer sauce for 30 to 45 minutes until thick. Adjust seasoning. This sauce holds 1 week in refrigerator or up to 6 months in freezer. Recipe can be doubled.

 

To freshen sauce from freezer:  Heat 1/3 cup olive oil, 2 tbsp. butter in a heavy pan. Cook ¼ cup finely-chopped onion until soft. Add pinch of oregano and basil and the frozen or thawed tomato sauce. Cook over low heat 15 to 20 minutes. It is ready to be served.