Penne with Mushrooms and Cherry Tomatoes

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Elegant and delicious, this Mediterranean-style pasta dish is a great way to provide a nutritious meal that looks good too.

Course: Dinner, Lunch

Cuisine: Mediterranean

Keyword: Pasta, Vegetarian

Servings: people

Calories: 317kcal

Soak the dried porcini mushrooms in a container with water overnight. Drain the mushrooms and squeeze out the excess liquid. Save the water where they were soaked.
If using fresh porcini, take away the dirt with a brush, with a damp cloth or under the tap quickly. Fill up a saucepan with water then add the porcini. Bring to a boil then transfer the porcini in a bowl. save the water where they were boiled.
In another saucepan, boil some water to cook the pasta.
While waiting for the water to boil, prepare the sauce. Over medium heat, in a big saucepan with extra virgin olive oil, sautè the garlic and onions until golden then discard the garlic.
Add the tomatoes then cook for about 5 minutes.
Add the porcini then cook for another 3 minutes
Pour the wine then put up the heat to high. Cook for another 5 minutes then lower the heat to medium.
Add some of the water where you soaked or boiled the porcini.
Season with salt and pepper.
Turn off the fire when the sauce has thickened up a bit. Cover.
When the water for cooking the pasta has boiled, add some salt then add the pasta. Cook following the number of minutes indicated in the package.
Turn on the heat again where you are cooking the sauce then transfer the pasta to the saucepan of the sauce. Mix well then sprinkle with the parsley and Parmesan. Drizzle with the truffle oil.
Serve hot.

SmartPoints (Freestyle): 10