Pasta with Tomatoes and Porcini Mushrooms

1. 1

   Heat olive oil in a large saute pan and add the shallots and a pinch of salt.

2. 2

   Cook until the shallots are translucent, about 10 minutes.

3. 3

   Gently remove the mushrooms from their soaking liquid and give them a rough chop.

4. 4

   Add them to the shallots; cook another minute or two to infuse the shallots with their flavor.

5. 5

   Add the soaking liquid, being careful to leave behind the silt at the bottom of the bowl.

6. 6

   Cook until the liquid becomes syrupy.

7. 7

   Then add tomatoes and a good sprinkling of salt and freshly ground black pepper and cook at a low simmer for 45 minutes, crushing the tomatoes as the sauce reduces.

8. 8

   The sauce should not be watery, but concentrated and thick.

9. 9

   Cook the pasta according to package directions making sure to add a handful of kosher salt to the water right after it boils, before adding the pasta.

10. 10

    Bring the water back to a boil and add the pasta.

11. 11

    Add the cooked pasta to the sauce and combine well over medium heat.

12. 12

    Serve immediately with a few leaves of basil or parsley shredded on top.

13. 13

    Serve with grated Parmesan if desired.

* Per serving · 4 servings · Values may vary.