Adapted from this recipe.
- 2 cups uncooked fusilli (for 2-3 people)
- 1.5 cups cherry tomatoes, halved
- 1 small onion, thinly sliced
- 4 -5 cloves minced garlic
- 4-5 dried shiitake mushrooms
- 1/2 teaspoon red-pepper flakes
- 1 small bunch basil, chopped
- 2 tablespoons extra-virgin olive oil
- coarse salt, pepper
- 2.5 cups water*
- 1 cup crushed tomatoes
- Freshly grated Parmesan cheese
1. Soak the dried shiitake mushrooms in hot water until they’re soft – about 20 minutes – and then slice them. (You can omit these, or use fresh mushrooms, but the meaty texture of the reconstituted mushrooms is pretty great in this dish.) Don’t discard the water.
2. Put the first nine things into pot: fusilli, tomatoes, onion, garlic, chopped/reconstituted mushrooms, red pepper flakes, basil, couple swirls of olive oil, salt, pepper. (The original recipe calls for linguine, but I think fusilli works better as it holds more of the sauce and flavours. Easier to eat with the other ingredients, too.)
3. Add about three or 3.5 cups of liquid for 2 cups fusilli. The original recipe calls for water, but I used about 2 cups of the mushroom broth left over from soaking the dried shiitakes, a cup of crushed tomatoes and about half a cup more plain water. I think the crushed tomatoes give it a better texture.
4. Bring to a boil over high heat and carefully stir everything without breaking the tomatoes or pasta. When it’s at a rolling boil, turn it down just a little bit and keep watching and stirring. The thing to note here is that the pasta will be done in 10-12 minutes, and you’re trying to time it so that most of the water is gone by the time the pasta’s done. If 8-9 mins has passed and it looks like you’ve still got a ton of liquid in there, pour a little out. This would also be the time to cook anything else (such as meatballs) you want to add to the final dish.
…and that’s it. I lined a bowl with spinach and served the pasta over it. (Wilted spinach = secret vegetables.) Top with parmesan and more fresh basil. (I added crumbled bacon and meatballs.)