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1
Add the mushrooms in a bowl or a measuring cup and cover with hot water.
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2
Let soak about 30 minutes, until soft.
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3
Line a strainer with cheesecloth and set it over a bowl.
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4
Drain the mushrooms and squeeze them over the strainer.
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5
Then rinse in several changes of water or under running water and coarsely chop.
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6
Measure out 1/4 cup of the mushroom soaking liquid.
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7
Heat a large pot of water for the pasta.
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8
Add the oil in a large, wide, heavy nonstick frying pan over medium heat and stir in the shallots or onion.
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9
Cook, stirring, until tender, 4 to 6 minutes.
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10
Stir in the garlic and cook for 1 minute, until fragrant, then stir in the mushrooms and cook for another 1 to 2 minutes, until fragrant, stir constantly.
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11
Pour in the tomatoes and their juice, the reserved 1/4 cup of mushroom soaking liquid, the thyme and 1/2 teaspoon salt.
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12
Mix and turn up the heat.
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13
When the tomatoes start bubbling, lower the heat to medium and cook, stirring often, until thick and fragrant, 18 to 20 minutes.
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14
Stir in black pepper and salt and to taste.
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15
Keep warm.
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16
When the pasta water comes to a boil, add a tablespoon of salt into the pasta.
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17
Cook al dente, following the timing directions on the package but checking a minute or two before the suggested time is up.
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18
Remove 1/4 cup of the pasta cooking water and stir into the mushroom sauce.
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19
When the pasta is cooked through but still firm to the bite, remove another 1/2 cup water, drain the pasta and toss with the sauce in the frying pan if possible.
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20
If you wish to thin out the sauce or moisten the pasta further, add a few tablespoons of the pasta cooking water or more of the mushroom soaking liquid.
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21
Serve hot with some grated parmesan on top.
