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