Yield: 1 Servings
|1⅓ cup||Hot water|
|½ ounce||(3/4 cup) dried porcini mushrooms|
|1 can||(28-oz) diced peeled tomatoes in juice|
|1¼ cup||Finely chopped onions|
|1½ tablespoon||Minced garlic|
|12||Nocois olives, pitted, chopped|
|2 tablespoons||Tomato paste|
|1½ tablespoon||Drained capers|
|1½ tablespoon||Chopped anchovy filets|
|1 teaspoon||Dried oregano|
|1 teaspoon||Dried basil|
|⅛ teaspoon||Dried crushed red pepper|
Had this at a friend's - note the original recipe called for ⅛ tsp crushed red pepper flakes - she adjusted that with jalapenos (yum) it was delicious tossed with penne pasta (This recipe uses Porcini mushrooms to smooth out the intense flavors) Combine water & mushrooms in a small bowl. Let stand until porcini are soft, about 25 minutes. Strain porcini, reserving liquid, discard sandy residue. Coarsely chop porcini. Drain tomatoes, reserving juice. Bring juice to boil in large saucepan. Add onion and garlic. Reduce heat and simmer sauce until onion is tender, about 15 min. Add procini, reserved procini liquid, tomatoes, olives, and next 6 ingredients. Patrially cover pot and simmer until sauce is thickened slightly, about 30 min. Season with salt & pepper.
Add sauce to cooked pasta. Toss to blend.
4 Servings; 331 cal; 4g total fat; 0.5g saturated fat; 5mg cholestrol Posted to CHILE-HEADS DIGEST V3 #354 by "Rund, Sharen" <RUNDSAB@...> on Jun 13, 1997