Pasta with Mushrooms & Tomato Sauce

[ElegantAura]

Not much to say about this recipe, it’s very simple.
The ingredients are basic, and it comes together quickly, making it an ideal choice when you're looking for something easy and fuss free.

Ingredients:

• 100 g dried porcini mushrooms
• 500 g pappardelle pasta
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 kg tomatoes, grated
• ¾ cup olive oil
• A generous pinch of dried oregano
• Cheese (optional)
• Salt and freshly ground black pepper

Method:
Prepare the ingredients

• Wash and grate the tomatoes.
• Soak the dried mushrooms in 1 cup of warm water for 30-40 minutes until fully softened. Strain, reserving the soaking liquid

Cook the base

• Heat the olive oil in a wide, shallow pot over medium heat.
• Sauté the onion and garlic, stirring occasionally, until soft and fragrant.
• Add the mushrooms and cook for another 5-7 minutes until tender.

Make the Sause

• Stir in the grated tomatoes and the reserved mushroom liquid. If needed, add hot water to make 1 cup of liquid.
• Season with salt and oregano, then let the sauce simmer for about 30 minutes, stirring occasionally.

Cook the pasta

• Bring a large pot of salted water to a boil. Cook the pappardelle until al dente.
• Drain and toss with the sauce, adjusting the seasoning if needed. If the sauce is too thick, add a little hot water.

Serve

• Sprinkle with freshly ground black pepper and, if desired, top with cheese (Anevató, feta, Chèvre Frais or Ricotta Salata)

Note: For a vegan version, use any wide, flat pasta that isn’t egg based.