This is a great dish, using store cupboard ingredients – use dried parsley if no fresh parsley to hand. Serves 2

40g dried mushrooms

4 tbsp olive oil

3 cloves of garlic, finely chopped

½ tsp chili flakes

10g fresh parsley, finely chopped

2 tbsp tomato puree

150g pasta

40g parmesan, finely grated

  1. Soak mushrooms in boiling water for 10 minutes (or longer if you have time). Drain, reserving the soaking liquid, and chop the mushrooms finely
  2. Heat a large sauté pan, add oil, chili flakes, garlic and parsley and fry gently for 5 minutes until soft
  3. Increase the heat, add chopped mushrooms, tomato puree and freshly ground pepper
  4. Stir fry for 3 minutes then set aside
  5. Meanwhile, cook the pasta in boiling water until al dente (about 6 minutes)
  6. Drain, reserving the cooking liquid
  7. Return the sauté pan to a medium heat, add 150ml of the pasta water and 75ml of the soaking liquid
  8. Stir and bring to a simmer. Leave to bubble for 3 minutes
  9. Add ½ the parmesan to the pan, stirring until melted. Repeat with the rest of the parmesan
  10. Lower the heat, add drained pasta and toss until sauce and pasta well mixed (add extra pasta water or soaking liquid for a wetter consistency)
  11. Serve immediately with extra parmesan and oil as desired