| Noodles with tomato and mushrrom sauce |
| Serves 2-4 1 oz (30g) dried italian mushrooms (porcini) 6 fl oz (180ml) warm water 2 lb (900g) tomatoes, peeled, seeded and chopped or drained canned tomatoes 1/4 teaspoon dried hot chilli flakes salt and pepper 3 tablespoons olive oil 4 slices of pancetta or unsmoked back bacon, cut into thin strips 1 large garlic clove, finely chopped 12 oz (340g) tagliatelle or fettuccine freshly grated parmesan cheese, to serve 1. Put the mushrooms in a bowl and cover them with the warm water. Leave to soak for 20 minutes. 2. meanwhile, put the tomatoes in a saucepan with the chilli flakes and seasoning. If using canned tomatoes crush them coarsely with a fork or potato masher. Bring to the boil, reduce the heat and simmer for 30-40 minutes or until reduced to about 1 1/4 pints 9750ml). Stir from time to time to prevent sticking. 3. When the mushrooms have finished soaking, lifh them out and squeeze over the bowl; set aside. Carefully pur the soaking liquid into the tomatoes through a muslin -lined sieve, leaving the sandy grit in the bottom of the bowl. simmer the tomatoes for a further 12 minutes. 4. meanwhile, heat 2 tablespoons of the oil in a frying pan. Add the strips of pancetta or bacon and fry until golden but not crisp. Add the garlic and mushrooms and fry for 3 minutes, stirring. set aside. 5. cook the pasta in a large pot of boiling salted water until it is just tender to the bite, or 'al dente'. 6. Add the bacon and mushroom mixture to the tomato sauce and mix well. Season with salt and pepper. 7. Drain the pasta and return it to the pot. Add the remaining oil and toss to coat the strands. divide among hot plates, spoon the sauce on top and serve with parmesan cheese. |