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From epicurious.com, a good source for recipes, cooking tips, and culinary inspiration. Serves 4.
1 1/3 cups hot water
1/2 oz. (about 3/4 cup) dried porcini mushrooms
1 28-oz. can diced peeled tomatoes in juice
1 1/4 cups finely chopped onion
1 1/2 tablespoons minced garlic
12 Niçoise olives, pitted, chopped
2 T tomato paste
1 1/2 T drained capers
1 1/2 T chopped anchovy fillets
1 t dried oregano
1 t dried basil
1/8 t dried crushed red pepper flakes
8 oz. fusilli pasta
Combine hot water and porcini in small bowl. Let stand until porcini are soft, about 25 minutes. Strain porcini, reserving liquid; discard sandy residue in bottom of bowl. Coarsely chop porcini.
Drain tomatoes, reserving juice. Bring juice to boil in large saucepan. Add onion and garlic. Reduce heat and simmer until onion is tender, about 15 minutes. Add porcini, reserved porcini liquid, tomatoes, olives and next 6 ingredients (through the red pepper flakes). Partially cover pot and simmer sauce until thickened slightly, about 30 minutes. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Return to pot. Add sauce to pasta. Toss to blend.
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