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1/3 cup Asiago Food porcini mushrooms
1 cup very hot water
2 tablespoons Partanna Extra Virgin Olive Oil
2 cloves garlic, minced
1/2 cup white wine
Sea salt to taste
1 cup La Valle San Marzano DOP tomatoes, crushed
1/2 cup Aged Parmigiano-Reggiano DOP, grated
Sea salt to taste
Rehydrate mushrooms in hot water for 20 minutes until softened. Drain, reserving the liquid. Strain. Heat olive oil in deep-sided saute pan or skillet. Add garlic, and saute until golden. Add wine and reserved porcini liquid. Reduce to 1/3 cup. Add salt to taste. Add crushed tomatoes. Heat to boiling and then immediately reduce to a low simmer. Simmer for 15-20 minutes until thickened. Toss with pasta, adding a little pasta water if using dried pasta. Sprinkle with Parmigiano. Pass more at table if desired.
Ingredients
- 1/3 cup Asiago Food porcini mushrooms [2]
- 1 cup very hot water
- 2 tablespoons Partanna Extra Virgin Olive Oil [3]
- 2 cloves garlic, minced
- 1/2 cup white wine
- Sea salt to taste
- 1 cup La Valle San Marzano DOP tomatoes [4], crushed
- 1/2 cup Aged Parmigiano-Reggiano DOP [5], grated
- Sea salt to taste
Rehydrate mushrooms in hot water for 20 minutes until softened. Drain, reserving the liquid. Strain. Heat olive oil in deep-sided saute pan or skillet. Add garlic, and saute until golden. Add wine and reserved porcini liquid. Reduce to 1/3 cup. Add salt to taste. Add crushed tomatoes. Heat to boiling and then immediately reduce to a low simmer. Simmer for 15-20 minutes until thickened. Toss with pasta, adding a little pasta water if using dried pasta. Sprinkle with Parmigiano. Pass more at table if desired.