25 g/1 oz butter 3 tablespoons olive oil
1 clove garlic 250 g/9 oz porcini, sliced
150 g/5 oz canned chopped tomatoes, drained 1 tablespoon chopped fresh flat-leaf parsley
350 g/12 oz macaroni salt and pepper


1.Heat the butter and olive oil in a pan, add the garlic clove and porcini and cook, stirring occasionally, for 5 minutes.
2.Add the tomatoes, season with salt and pepper to taste, cover and cook over a low heat for about 20 minutes.
3.Remove and discard the garlic and stir in the parsley. Cook the macaroni in a large pan of salted, boiling water until al dente, then drain, toss with the porcini sauce and serve.
4.This sauce can also be made without tomatoes, in which case use 40 g/ 1/2 oz butter.

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