MUSHROOM AND TOMATO PASTA SAUCE
Tagliatelle alla Boscaiola
Preparation - Easy
Prep: 10 min -
Cook: 30 min -
Total: 40 min
Yield: Serves 4
Boscaiola means 'woodsman' in Italian; it usually means the sauce contains mushrooms. You can use any mushrooms, not necessarily the Porcini mushrooms shown above.
Large sauté pan, pasta pot
- 4 T good olive oil
- 3 cloves garlic, finely chopped
- 10 oz. mushrooms, fresh or dried, soaked
- 1/2 cup peas, if frozen, defrost
- 14 oz. tin Italian plum tomatoes
- Hot pepper or hot pepper flakes (optional, to taste)
- Salt and black pepper
- 3 or more T Parsley
- 1/2 Tsp fresh oregano or thyme, (1/4 tsp if dry)
- 1 lb pasta (fresh if possible: tagliatelle, fettuccine or spaghetti, bucatini, penne)
- PUT 6 quarts of water to boil for the pasta.
- IN 2 T of the olive oil, sauté the garlic (from light gold to light brown, depending on your taste). Add the hot pepper at this stage if you choose to use it.
- ADD the tomatoes with the juice in the can. If they are whole, crush with the back of a wooden spoon or spatula. Add salt and pepper to taste. Cook on fairly high heat until the sauce is somewhat reduced, but still liquid, about 10 minutes.
- WHILE the tomatoes are cooking, clean and dry the mushrooms with a damp cloth. Slice them to the thickness of a wooden match.In a separate pan with the remaining T of olive oil, add the mushrooms and a pinch of salt, cover, simmer gently on low heat for about five minutes.
- MUSHROOMS should give off enough moisture for cooking. Add a T of parsley and the oregano or thyme, set aside and keep warm.
- ADD the peas.
- ADD mixture to tomato sauce, stir and simmer very gently for 5 minutes.
- ADD pasta to mixture in pan, toss well seasoning with salt and pepper.
- COOK the pasta to taste, usually slightly 'al dente' - "to the tooth", or a bit chewy or resistant to your bite (not crunchy). Drain, pour into heated serving bowl.
- POUR the tomatoes over the pasta, stir. Add the mushrooms and stir again. Season to taste with salt (carefully) and freshly ground black pepper, garnish with a pinch of parsley, and serve.