Entrée: Italy – Bucatini ai Porcini (Bucatini with Porcini Mushrooms)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 30 min

Additional 20 min

Total 50 min

Ingredients

7 oz / 200 g bucatini pasta
1 3 / 4 oz / 50 g dried porcini mushrooms
2 cloves garlic, minced
1 medium yellow onion, finely chopped
14 oz / 400 g canned whole tomatoes, crushed
2 tbsp (30 ml) olive oil
Salt and pepper to taste
Grated Parmesan cheese (optional)
Fresh basil leaves for garnish

Instructions

1. **Prepare the Porcini Mushrooms**: Rehydrate the dried porcini mushrooms by soaking them in a cup of hot water for about 20 minutes. Once softened, drain and chop the mushrooms, reserving the soaking liquid.

2. **Cook the Aromatics**: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onions are translucent and the garlic is fragrant.

3. **Add Mushrooms and Tomatoes**: Stir in the chopped porcini mushrooms, cook for another 2 minutes, then add the crushed tomatoes along with the reserved mushroom soaking liquid. Bring the mixture to a simmer and allow it to cook for about 15-20 minutes, allowing the flavors to meld. Season with salt and pepper.

4. **Cook the Pasta**: While the sauce is simmering, bring a large pot of salted water to a boil. Cook the bucatini pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining.

5. **Combine and Serve**: Add the cooked bucatini to the skillet, tossing it with the mushroom-tomato sauce. If the sauce is too thick, use the reserved pasta water to loosen it to your liking. Serve hot, garnished with freshly grated Parmesan cheese and basil leaves. Enjoy!