Ingredients : Serves 2

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  • Soak porcini mushrooms in 120ml boiling water for about 20 minutes. Drain the mushrooms and reserve the soaking water as stock.
  • Cut sun-dried tomatoes into 1cm strips.
  • In a large frying pan heat the olive oil and garlic over a low heat. Fry until lightly coloured for about 3-4 minutes and add the chilli if you like.
  • Meanwhile, drop the pasta into a large (pasta) pan of plenty boiling, salted water. Cook according to packet instructions until al dente ;about 10-12 minutes.
  • Turn off the heat to avoid splashing the oil. Add the mushrooms and sun-dried tomatoes.
  • Heat the frying pan again over a medium heat and pour the soaking water. Bring to a simmer and season with the salt and pepper.
  • Drain the pasta in a colander and return it to the frying pan. Add the rocket and toss together. Serve immediately.

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This recipe was first published on mizueandco.com in Oct. 2006.