Pasta With Porcini

What you need

• Farfalle (ca 150g/person)
• porcini (dried mushrooms), ca 100g - for 2 persons
• parsley (fresh)
• oil, salt, pepper
• a glass of dry white wine (e.g. Chardonnay)
• 1 garlic clove, 1 small onion
• parmesan cheese

Equipment: pot, frying pan

How you do it

• put the dried porcini into a small bowl. add the glass of white wine - and let rest for at least 30min. However, I usually leave it for ca 2 hours.
• wash and cut the parsley
• peel and chop garlic/onion

• put ca 1ltr into the pot. bring to the boil, add 1 teaspoon of salt. when dissolved add pasta.
• put oil into the frying pan and heat up until hot
• add the garlic, onions and half of the parsley. add a teaspoon of salt and freshly grated pepper.
• stir and cook for ca 4-5min.
• add the porcini with the white wine.
• cook until most of the wine has evaporated and the sauce gets thicker. stir frequently to avoid burning.
• when the pasta (farfalle) is ready - pour the content of the pot through a sieve to drain the pasta. But try to keep ca 100ml of the pasta water.
• add the cooked farfalle to the frying pan. stir well.
• add the other half of the parsley.
• add a bit of the retained pasta water to it.
• cook for ca another 5 min.
• then serve - with freshly grated parmesan cheese.