Angela's Italian Recipe for Fusilli with Porcini Mushroom Puttanesca Sauce

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Agrigento, Sicily, Italy

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Fusilli with Porcini Mushroom Puttanesca Sauce
(Fusilli Porcini Puttanesca)


Ingredients: 1 and 1/3 cups hot water 1/2 ounce (about 3/4 cup) dried porcini mushrooms One 28-ounce can diced peeled tomatoes in juice 1 and 1/4 cups finely chopped onion 1 and 1/2 tablespoons minced garlic 12 Nicois olives, pitted, chopped 2 tablespoons tomato paste 1 and 1/2 tablespoons drained capers 1 and 1/2 tablespoons chopped anchovy fillets 1 teaspoon dried oregano 1 teaspoon dried basil 1/8 teaspoon dried crushed red pepper 8 ounces fusilli pasta Directions:

Combine 1 and 1/3 cups 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. 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 'al dente'.

Drain pasta. Return to pot. Add sauce to pasta. Toss to blend. Serves 4.

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