Tagliatelle With Mushrooms
(Tagliatelle Ai Funghi)
Ingredients:
1 oz (25 grams) dried mushrooms
1 small onion
3 tablespoons concentrated tomato puree
2 tablespoons extra virgin olive oil
5 tablespoons dry white wine
10 oz (275 grams) fresh Tagliatelle pasta
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated
Salt
Directions:
Place the mushrooms in a bowl.
Add warm water to cover and leave to soak for about an hour.
Drain, squeeze out the liquid and chop finely together with the onion.
Heat the olive oil in a saucepan.
Add the mushrooms and onion and cook over a low heat, stirring occasionally, for about 5 minutes.
Stir in 4 fl oz (120 ml) of water and season lightly with salt.
Add the white wine and cook until it has evaporated.
Stir in the tomato puree.
Simmer over a medium heat for about 30 minutes.
Cook the Tagliatelle pasta in a large pan of salted, boiling water for 2-3 minutes until 'al dente'.
Sprinkle with the Parmigiano cheese and toss with the mushroom sauce. Serves 4.