Fresh Tagliatelle with Sun-Dried Tomatoes and Four Mushrooms
Mushrooms and sun-dried tomatoes pack a major punch in this simple pasta dish.
AuthorLemons & Anchovies
14-16ouncesfresh pastaor dried My recipe for fresh pasta is here
8-10ouncesfresh mushroomsI used shiitake, oyster and chanterelle but you can use anything you like
1/2ouncedried porcini mushroomsor any dried mushrooms, soaked in 1 cup of hot water for 20 minutes
1cupof the soaking liquid from the dried porcini mushrooms
2-3tablespoonssun dried tomatoes soaked in oilroughly chopped
1/4 - 1/2cupolive oil
salt and pepperto taste
Few tablespoons chopped fresh parsley
Pasta waterabout 1/2 cup
Chili sauce or dried red pepper flakes
Parmigiano-Reggiano for garnish
1-2tablespoonsfresh lemon juiceoptional
Splash of cream or half-n-half
Pasta: You can use dried pasta for this (just cook until al dente and reserve some pasta water) but I think it's better with fresh. Click on the link above to prepare my homemade pasta. You won't need to use the pasta cutter once the pasta sheets have been rolled and dried on the counter for 15 to 20 minutes. Just lightly flour the sheets (so they don't stick), roll them up and cut them finger-width, about 10 mm. Toss in a bit more flour until you're ready to use them.
To cook the Pasta: Boil a pot of water, salt generously then add the pasta. If you're using fresh pasta, they will take only about 3-4 minutes to cook. Reserve some of the pasta water, drain and set aside. (Ideally, you'll want to add the fresh pasta to the boiling water after you've started cooking the rest of the dish so they don't sit too long.)
To prepare the mushrooms: Soak the dried porcini mushrooms in 1 cup of very hot water (just under boiling) for about 20 minutes to rehydrate. Reserve the water but strain out any dirt or particles from the mushrooms with a sieve. Roughly chop the rehydrated mushrooms.
To cook: In a pan large enough to accommodate the pasta, heat 1/4 cup of the oil and 1 tablespoon butter over medium heat. Add the fresh mushrooms and cook for 2-3 minutes then add the garlic and some salt and pepper. Cook for an additional 2-3 minutes. Add the sun-dried tomatoes, rehydrated mushrooms and 1-2 tablespoons of the chopped fresh parsley. If the fresh mushrooms have absorbed most of the oil, add another tablespoon or two.
Add the mushroom liquid and turn up the heat to medium-high. Cook until the most of the liquid has reduced, about 2 minutes. Feel free to add more oil at this point if you feel it needs it. I like to add it throughout the cooking time. Add 1/4 cup of the pasta water, taste for seasoning. Add the chili flakes or chill sauce if using then add a splash of cream just to thicken the sauce a little (2-3 tablespoons). Toss in the pasta. You can add the lemon juice here if you like. Add more pasta water and/or oil if too dry for your taste. Sprinkle the rest of the chopped parsley, plate and serve. Garnish with Parmigiano-Reggiano.