Ingredients
3tbsporganic extra virgin olive oil
1largeorganic shallot
1pinchkosher salt
½cuporganic porcini mushroom,dried
1canorganic plum tomatoes,peeled
kosher salt
freshly ground black pepper
1lborganic whole wheat dry pasta
fresh organic basil,or parsley leaves, optional
¼cupparmesan cheese,grated
Preparation
Heat olive oil in a large sauté pan and add the shallots and a pinch of salt. Cook until the shallots are translucent.
Gently remove the mushrooms from their soaking liquid and give them a rough chop. Add them to the shallots; cook another minute or two to infuse the shallots with their flavor.
Add the soaking liquid, being careful to leave behind the silt at the bottom of the bowl. Cook until the liquid becomes syrupy.
Then add tomatoes and a good sprinkling of salt and freshly ground black pepper and cook at a low simmer for 45 minutes, crushing the tomatoes as the sauce reduces. The sauce should not be watery, but concentrated and thick.
Cook the pasta according to package directions making sure to add a handful of kosher salt to the water right after it boils, before adding the pasta. Bring the water back to a boil and add the pasta.
Add the cooked pasta to the sauce and combine well over medium heat. Serve immediately with a few leaves of basil or parsley shredded on top. Serve with grated Parmesan if desired.
