Penne Rigati With Mushrooms And Tarragon

Recipe Ingredients

250		Penne rigati
15		Porcini mushrooms
2 tablespoons	30ml	Virgin olive oil
1 tablespoon	15ml	Onion (small)
250		Button mushrooms - cut in 1/4" dice
1/2 teaspoon	2.5ml	Salt
		Freshly ground black pepper
3		Garlic cloves - finely chopped
3 cups	711ml	Dry white wine
750		Tomatoes skinned seeded - chopped
6 tablespoons	90ml	Chopped parsley
2 tablespoons	30ml	Chopped tarragon

Recipe Instructions

Pour 1/4 litre of hot water over the dried mushrooms and soak them until they are soft - about 20 minutes. Drain the porcines and reserve their soaking liquid. cut them into 1/4 inch pieces.

heat the oil in a large heavy frying pan over medium heat. Add the onion and sauteeuntil it turns translucent - about 4 minutes. Add the porcines and button mushrooms, salt and pepper. Cook until the mushrooms begin to brown - about 5 minutes. Add the garlic and the wine and cook the mixture until the liquid has reduced to approximately 2 tablespoons - about 5 minutes more.

Add the penne to 3 litres of boiling water with 1 1/2 teaspoons of salt. Start testing the pasta after 10 minutes and cook until it is al dente.

While the penne is cooking, pour the reserved porcine liquid into the pan containing the mushrooms and cook until the liquid is reduced to approximately 4 tablespoons - about 5 minutes. Stir in the tomatoes and cook until the mixture is heated through - about 3 minutes. drain the pasta and add to the pan along with the chopped parsley and tarragon. Toss well and serve.

Source:
Healthy Home Cooking

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