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!

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