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Cavatappi Alla Boscaiola
Cavatappi with wild mushrooms and tomatoes

2oz dried porcini
4 tablespoons extra virgin olive oil
1 tablespoon (or more if desired) chopped garlic
1 tablespoon chopped flat leaf parsley
10 oz white mushrooms, chopped into 1/2" dice
8 oz tin of whole plum tomatoes, roughly chopped
black pepper
1 oz butter
parmesan

Soak the porcini in about 8floz of tepid water for 20 minutes or
so. Squeeze out any excess water, rinse and roughly chop. Strain
the soaking liquid through kitchen paper.

Put olive oil and garlic into a pan and cook on a meduim heat until
the garlic begins to change colour.

Add parsley, porcini and soaking liquid, cook until liquid has
evaporated.

Add fresh mushrooms, cook until all water they release has evaporated.

Add tomatoes, salt and pepper. Cook until tomatoes have reduced
and separated from the oil.

Toss with the cooked pasta, butter and parmesan.

Notes:

Boscaiola = in the woodsman style.
Cavatappi = short helical, tubular pasta.

If fresh porcini are available use them instead of the dried and
white mushrooms.

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