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Nutrition: per serving

  • kcal536
  • fat13g
  • saturates3g
  • carbs82g
  • sugars12g
    low
  • fibre8g
  • protein19g
  • salt0.16g
    low
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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.

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Overall rating

A star rating of 4.4 out of 5.10 ratings

kay.lewin63309

Really easy to make and really tasty

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