porcini & tomato tagliatelle

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the porcini in the measurement water for about 10 minutes. Drain, reserving the soaking water, and squeeze out any excess water.

Step 2

Heat the oil in a heavy-based frying pan, add the garlic and thyme and stir for 30 seconds

Step 3

Increase the heat to high. Add the porcini, season with salt and pepper and stir for 1 minute. Pour in the reserved soaking water and the tomatoes. Bring to the boil, reduce the heat to very low and simmer, uncovered, for 30 minutes until thickened, adding a little water if the sauce begins to stick. Adjust the seasoning

Step 4

When the sauce is almost ready, cook the pasta in a large saucepan of salted boiling water until al dente: according to the packet instructions for dried pasta or for 2 minutes if using fresh pasta. Drain thoroughly, reserving a ladleful of the cooking water

Step 5

Return the pasta to the pan and place over a low heat. Stir in the mushroom sauce and the butter and mix together thoroughly. Add the reserved pasta cooking water and continue stirring for a few seconds until the pasta is well coated and looks silky. Serve immediately with a scattering of grated Parmesan, if liked.

Step 6

For broccoli & tomato tagliatelle, omit the porcini and instead cut 250 g (8 oz) broccoli into small florets. Boil for 2 minutes, then drain well. Make the tomato sauce as above (omitting the soaking water), then combine the sauce and broccoli with the butter and pasta as described above