This savory pasta dish combines porcini mushrooms with garlic, white wine, and tomatoes.
1 pound(s) penne pasta
4 fresh porcini mushrooms, sliced (or 1/2 ounce dried porcinis, plus 8 ounces sliced fresh cremini mushrooms)
.25 cup(s) extra-virgin olive oil
1 clove(s) garlic, crushed with press
.25 cup(s) chopped fresh parsley leaves
Salt and pepper
.5 cup(s) dry white wine
1 cup(s) drained diced tomatoes in juice
Jillified: I add a few handfuls of arugula or baby spinach when I have them available.
2 tablespoon(s) freshly grated Parmesan cheese, plus additional for serving
1. In large covered saucepot of salted boiling water, cook penne as label directs.
2. If using dried porcini, soak in 1/2 cup warm water 10 minutes; drain well and coarsely chop. Set aside.
3. Meanwhile, in 12-inch skillet, heat oil on medium-high. Add sliced fresh mushrooms, garlic, parsley, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until mushrooms are tender, stirring. Stir in dried porcini, if using.
4. Add wine; cook 1 minute or until wine evaporates. Add tomatoes; cook 4 minutes longer.
5. Drain penne; add to sauce in skillet along with grated Parmesan. Reduce heat to low; cook 2 minutes, stirring. Serve with additional Parmesan.