Ingredients Jump to Instructions ↓

  1. 1 oz 28g Dried porcini mushrooms - soaked in

  2. 1 cup 237ml Water - until soft

  3. 12 oz 340g Linguini

  4. Olive oil

  5. 1 Garlic clove - minced

  6. 2 cups 125g / 4.4oz Plum tomatoes - drained, chopped

  7. 1 White cannellini beans - (16 oz) - drained, rinsed

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Drain soaked mushrooms and rinse under water, chop. Strain soaking liquid to remove any grit and reserve for later.

  2. Bring salted water to a boil for the pasta. Add the pasta to boiling water and cook for 10 minutes or until al dente.

  3. Meanwhile, heat the olive oil in a saucepan. When hot, add garlic and saute a few seconds until aromatic, add chopped porcini mushrooms, reserved soaking liquid and tomatoes and simmer over low heat for 5 to 10 minutes.

  4. Add cannellini beans, simmer for 5 to 10 minutes until heated through and have absorbed some of the flavor of the other ingredients. Season to taste with salt and pepper; if sauce is too thick, add some water to thin; if too thin, simmer down until properly thickened.

  5. Drain pasta, transfer to serving bowl and spoon sauce over pasta.

  6. This recipe yields 4 servings.


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