Ingredients
- 400 g of fresh pasta (short pasta like fileja or long pasta like tagliatelle)
- 400 g of fresh porcini mushrooms (if unavailable, dried porcini mushrooms can be used)
- 2 cloves of garlic
- 4 tablespoons of extra virgin olive oil
- Chili pepper (optional)
- Freshly chopped parsley
- Salt, to taste
- White wine (optional, for deglazing)
- Grated Parmesan or Pecorino cheese (optional, for garnish)
Instructions
- Cleaning the porcini mushrooms:
- If using fresh mushrooms, gently clean them with a damp cloth to remove any dirt. Avoid washing them under running water to prevent them from absorbing too much moisture.
- Slice the mushrooms thinly. If using dried porcini mushrooms, soak them in warm water for about 20-30 minutes, then drain and reserve the soaking liquid after straining.
- Preparing the sauté:
- In a large pan, heat the extra virgin olive oil and add the whole or crushed garlic cloves, depending on your preference.
- Sauté the garlic over low heat until golden. If you like, add some chili pepper for a bit of spice.
- Cooking the mushrooms:
- Add the sliced porcini mushrooms to the pan with the garlic and chili pepper.
- Cook the mushrooms over medium heat for about 10-15 minutes, stirring gently. If they release liquid, let it evaporate. If you wish, you can deglaze with a little white wine halfway through cooking.
- Season with salt and continue cooking until the mushrooms are tender and aromatic.
- Cooking the pasta:
- Bring a pot of salted water to a boil and cook the fresh pasta until al dente. Drain the pasta, reserving some of the cooking water.
- Combining the pasta and mushrooms:
- Add the drained pasta directly to the pan with the mushrooms.
- Toss everything together over medium-low heat, adding a little pasta cooking water if the sauce is too dry.
- Final touch:
- Turn off the heat and sprinkle freshly chopped parsley over the pasta to add a touch of freshness.
- If desired, sprinkle some grated Parmesan or Pecorino cheese before serving.
Serving
Serve the pasta hot, perhaps with an extra drizzle of olive oil to enhance the flavors, and if you like, a bit more parsley or chili pepper.
This recipe brings the authentic taste of Calabrian autumn to the table!
