Sunday 5 February 2012

Fettucine with Dried Porcini and Thyme, Tomato and Mascarpone Sauce

From The Naked Chef, Jamie Oliver, Michael Joseph, 1999.

Having some of Jamie Oliver’s basic tomato sauce left over I thought this looked like a great opportunity to use it up. It was supposed to be a pappardelle dish but I was a bit tight on time so used some dried fettucine from the pantry.

The recipe called for some dried porcini to be soaked for 15 minutes in boiling water. While it was soaking I chopped some garlic and fried it in olive oil. The porcini was then added, chopped, together with thyme and fried for a little longer.

Some of the water that the porcini was soaked in was added. This was allowed to boil down until nearly evaporated. At this stage the tomato sauce was added. A little mascarpone was also added and seasoning to taste.

The sauce was truly flavoursome. It was amazing how much flavour the few porcini added to the basic sauce.

The fettucine was cooked in boiling water and tossed with the sauce. With parmesan sprinkled over the top this was a truly satisfying dish.

Taste: ✔✔✔
Ease of cooking: ✔✔✔

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