Porcini
Puttanesca

Ingredients

• 1½ cups hot water
• ½ oz dried, porcini mushrooms
• 1  28 oz can, Roma tomatoes, chopped fine, save juice
• 1 med onion, chopped fine
• 3 cloves garlic, chopped fine
• 12 med Kalamata olives, chopped course
• 2 tbsp. tomato paste
• 1½ tbsp. capers
• 1½ tbsp. anchovy fillets, chopped
• 1 tsp. oregano, dried
• 1 tsp. basil, dried
• ¼ tsp.chili flakes
• 8 oz  fusilli style pasta

Method

1. In a bowl, combine the hot water and porcini mushrooms, set aside until soft, about 25 min. 
2. Strain and reserve liquid. 
3. Discard any sandy residue.
4. Bring tomato juice to boil, add garlic and onion. 
5. Reduce heat and simmer for 15 minutes.
6. Add remaining ingredients excluding the pasta and cook for 30 minutes or until slightly thickened. Set aside.
7. Cook pasta, drain and return pasta back to the pot. 
8. Add sauce and mix until well combined.
9. Enjoy!
   

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