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Dried porcini pasta

Posted By Marija Cossi| Comments

Interested in italian recipes- look out for Gennaro Cotaldo!

SO, I did. :)

I bought some dried porcini and decided to try out a new sauce recipe for my pasta.

I used them once, combining them with red wine, which was pretty good, but I have to admit, simplicity wins it all away.

This recipe has definitely ranked higher for its richer taste and the simplicity of ingredients and preparation.

The recipe is by the one and only Gennaro Cotaldo. I was opt for his advices and recipes when talking about simple and delicious italian cuisine.

 

I used gluten free spaghetti and would definitely recommend this longer type of pasta for this specific recipe. s

I adjusted just a little bit the recipe, because there is really no need, being so perfect!

QUANTITY

2

servings

COMPLEXITY

Simple

TIME

40

Minutes

Ingredients

  • approximately 200 g of pasta

 

  • 50 g dried porcini mushrooms
  • 2-3 cloves of garlic
  • 6-7 cherry tomatoes
  • a handful of fresh parsley, chopped finely
  • Himalayan salt
  • black pepper
  • dried peperoncino or a pinch of cayenne pepper- optional
  • extra virgin olive oil
  • grated pecorino cheese

ps. Don't throw the water in which you'll soak the porcini.

Place your dry porcini in a bowl and pour them over completely with warm water. Leave them like that for 30 minutes, until entirely softened.

This is really important beacuse the porcini mushroom can be really rubbery and tough to eat if not left enough in the water to be nice and meaty.

 

Cook the pasta, following the instructions of the packaging.

Meanwhile prepare your ingredients.

Chop the garlic finely, the tomatoes in half or quarters, and the parsley.

If you decide to use the peperoncino, as in the original recipe, chop it as well (not the whole thing) because you'll be needing it in the initial fase of cooking.

Same things goes for the cayenne. Have it on hand, but use just a pinch of it, since it is really strong.

 

After 30 minutes, the porcini should be soft and ready to use. 

Heat 2-3 tbsp of olive oil on a pan and add immediately the garlic and pepper (if using it). Pay attention, not to burn the garlic, just "sweat", as Gennaro says and stir, otherwise it can become bitter.

After the garlic, stir in the porcini (waterless), right away.

Stir shortly, then add 4-5 tbsp of the porcini water. It'll make all the difference.

 

Cook less than a minute, add the tomatoes and parsley.

Season with salt and pepper, stir a few times and your sauce is ready!

 

Stir your pasta in the pan with the sauce, drizzle with some olive oil and grate some cheese on top.

Serve with a side of a nice salad and that is all, folks!

 

ps. You can also combine the salty water of the pasta with the mushroom water if you like. Just pay attention later when seasoning the dish with salt, not to overdo it.