Fusilli Porcini Puttanesca Fusilli with Porcini Puttanesca Sauce
From mystic_river1 15 years agoIngredients
- 1 and 1/3 cups hot water shopping list
- 1/2 ounce (about 3/4 cup) dried porcini mushrooms shopping list
- 1 28-ounce can diced peeled tomatoes in juice shopping list
- 1 and 1/4 cups finely chopped onion shopping list
- 1 and 1/2 tablespoons minced garlic shopping list
- 12 Nicois olives, pitted, chopped shopping list
- 2 tablespoons tomato paste shopping list
- 1 and 1/2 tablespoons drained capers shopping list
- 1 and 1/2 tablespoons chopped anchovy fillets shopping list
- 1 teaspoon dried oregano shopping list
- 1 teaspoon dried basil shopping list
- 1/8 teaspoon dried crushed red pepper shopping list
- 8 ounces fusilli pasta shopping list
How to make it
- 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.
- That's it!
People Who Like This Dish 5
- lanacountry Macon, GA
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- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 5 people-
Yummy 55555, JM!! :)
lanacountry in Macon loved it -
The best Pasta Puttanesca on earth...
I am bring the wine...be over at seven
Michaeltrigger in loved it
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