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Cavatappi Alla Boscaiola

(1 Votes)


  • 2oz dried porcini
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon (or more if desired) chopped garlic
  • 1 tablespoon chopped flat leaf parsley
  • 10 ounces white mushrooms, chopped into 1/2" dice
  • 8 ounces tin of whole plum tomatoes, roughly chopped
  • black pepper
  • 1 ounce butter
  • parmesan

Cavatappi with wild mushrooms and tomatoes. Soak the porcini in about 8floz of tepid water for 20 minutes or so. Squeeze out any excess water, rinse and roughly chop. Strain the soaking liquid through kitchen paper. Put olive oil and garlic into a pan and cook on a meduim heat until the garlic begins to change colour. Add parsley, porcini and soaking liquid, cook until liquid has evaporated. Add fresh mushrooms, cook until all water they release has evaporated. Add tomatoes, salt and pepper. Cook until tomatoes have reduced and separated from the oil. Toss with the cooked pasta, butter and parmesan. Notes: Boscaiola = in the woodsman style. Cavatappi = short helical, tubular pasta. If fresh porcini are available use them instead of the dried and white mushrooms.

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