25 g/1 oz dried mushrooms 1 small onion. 2 tablespoons olive oil
5 tablespoons dry white wine 3 tablespoons concentrated tomato purée
275 g/10 oz fresh tagliatelle 40 g/ 1 1/2 oz Parmesan cheese, freshly grated salt


1.Place the mushrooms in a bowl, add warm water to cover and leave to soak for 1 hour. Drain, squeeze out the liquid and chop finely with the onion.
2.Heat the oil in a saucepan, add the mushrooms and onion and cook over a low heat, stirring occasionally, for 5 minutes.
3. Stir in 120 ml/4 fl oz water and season lightly with salt. Add the wine and until it has evaporated, then stir in the tomato purée.
4. Simmer over a medium heat for 30 minutes. Cook the tagliatelle in a large pan of salted, boiling water for 2-3 minutes until al dente. Sprinkle with the Parmesan and toss with the mushroom sauce.

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