Name: Fusilli with Porcini Puttanesca Sauce
Yield: Serves 4
Ingredients: 1 1/3 cups hot water; 1/2 ounce (about 3/4 cup) dried porcini mushrooms; 1 28-ounce can diced peeled tomatoes in juice; 1 1/4 cups finely chopped onion; 1 1/2 tablespoons minced garlic; 12 Niçois olives, pitted, chopped; 2 tablespoons tomato paste; 1 1/2 tablespoons drained capers; 1 1/2 tablespoons chopped anchovy fillets; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/8 teaspoon dried crushed red pepper; 8 ounces fusilli pasta

Porcini mushrooms smooth out the intense flavors of this traditional sauce of tomatoes, olives, anchovies and capers. Although puttanesca sauce is typically served with penne or spaghetti, fusilli holds the sauce better.

Recipe notes

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