FUSILLI WITH PORCINI PUTTANESCA SAUCE RECIPE:
Ingredients:
- 1/3 cup hot water
- 1/2 oz. (about 3/4 cup) dried porcini mushrooms
- 1 (28 oz.) can diced peeled tomatoes in juice
- 1 1/4 cups finely chopped onion
- 1 1/2 tablespoons minced garlic
- 12 Kalamata olives, pitted and chopped
- 2 tablespoons tomato paste
- 1 1/2 tablespoons drained capers
- 1 1/2 tablespoons chopped anchovy fillets
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/8 teaspoon dried crushed red pepper
- 8 oz. fusilli pasta
Instructions:
- Combine 1 1/3 cups hot water and porcini in a small bowl. Let stand until porcini are soft, about 25 minutes.
- Strain porcini, reserving liquid; discard sandy residue. Coarsely chop porcini.
- Drain tomatoes, reserving juice. Bring juice to a boil in a large saucepan.
- Add onion and garlic. Reduce heat and simmer until onion is tender.
- Add porcini, porcini liquid, tomatoes, olives, tomato paste, capers, anchovies, oregano, basil, and dried crushed red pepper.
- Partially cover the pot and simmer sauce until slightly thickened, about 30 minutes. Season with salt and pepper.
- Cook pasta in a large pot of boiling salted water until just tender, but still firm to bite. Drain pasta and return to pot.
- Add sauce to the pasta. Toss to blend.
- Serve hot and enjoy!
Serves: 4
Per Serving Nutritional Information:
- Calories: 331
- Fat: 4g
- Cholesterol: 5mg
Category: Main Dish, Pasta
Summary: This Fusilli with Porcini Puttanesca Sauce combines the rich flavors of porcini mushrooms, olives, capers, and anchovies in a savory tomato-based sauce. Tossed with fusilli pasta, it’s a delicious and satisfying meal.
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