Porcini mushroom, tomato & rosemary pasta

Method

• step 1

  Put the dried mushrooms in a jug and pour over 200ml boiling water. Set aside to soak for 20 mins. Drain the mushrooms, reserving the soaking liquid, then roughly chop and set aside.

• step 2

  Meanwhile, heat the oil in a frying pan over a medium heat and stir in the onion. Cook for 10-15 mins until softened and just starting to take on colour. Add the rosemary and chilli flakes, and cook for a further 30 seconds. Stir in the chopped mushrooms and most of their soaking liquid, leaving behind 1-2 tbsp as this will contain grit. Bring to a simmer and reduce until most of the liquid is absorbed.

• step 3

  Add the chopped tomatoes to the pan and bring to a simmer. Keep the heat very low and cook for 1 hr, stirring often to prevent it from sticking.

• step 4

  Cook the pasta following the pack instructions until al dente, then drain well, reserving a mug full of pasta water. Stir the pasta into the sauce along with a splash of the cooking water. Mix well, adding more cooking water to loosen, if needed. Season to taste and serve with the parmesan scattered over.