Ingredients
- 400g fresh egg pappardelle
- 200g dried porcini mushrooms
- 200g tomato passata (pureed, strained tomatoes)
- 1 white onion
- 50g parmesan
- 2 cloves of garlic
- extra virgin olive oil
- sprig of basil
Directions
Step 1
Place the dried porcini in warm water to soften for about an hour and drain.
Step 2
Heat the olive oil in a deep-frying pan and sauté the mushrooms with the chopped onion and whole garlic clove, remove the garlic clove when golden, add the tomato passata and basil, stir and lower the heat a little. Cook for 10 minutes over gentle heat.
Step 3
In the meantime, in a large saucepan cook the pappardelle in plenty of boiling salted water until al dente (about 4-5 minutes), drain and transfer the pasta to the frying pan with the sauce.
Step 4
Stir gently to coat the pasta. Check the seasoning, divide between individual plates and serve hot, topped with grated Parmesan to taste.
