Linguine ai Funghi Porcini

I know, I haven’t been adding very many recipes lately, and I apologize. I’ve been traveling for the past week or so, and have been experimenting with some other cool vegan stuff (like vegan sushi and burritos!). But here I am posting again, and this is quite an excellent recipe, quite the classic in Italian cooking. There is no mushroom that can compare in taste to porcini, and this pasta, while simple, is absolutely delicious – the smell itself is mouthwatering. 

Ingredients (serves 2)

  • porcini mushrooms
  • 400g pasta
  • 5 leaves fresh basil
  • 500g pelati
  • 75g cherry tomatoes
  • olive oil
  • pepper
  • salt
Preparation (30 minutes + some waiting time)
Place the porcini in a small bowl filled with water, tap them so they are all submerged, and leave to soak for about 10 minutes. In the meantime, chop up the cherry tomatoes into eighths and set aside. Place a pan on medium high heat and drizzle with some olive oil. Drain the porcini and add to the pan. Mix around for about 5-10 minutes, then add the pelati and the cherry tomatoes. Stir around for about 15 minutes. In the meantime, put a large pot 3/4 full of water on high heat, and bring to a boil. When boiling, throw in a handful of rock salt, and add the pasta. Mix every 2 minutes for about 7 minutes, then taste every minute or so until the pasta is cooked. Drain the pasta and toss back in the pot. Add the sauce to the pot, then chop up the leaves of the basil and add them to the pot. Mix well and serve hot!
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