Fusilli with mushrooms
Fusilli alla boscaiola
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For 4 people: 500 g fusilli pasta - 50 g of dried porcini mushrooms - 1 small onion (or 1 large) - 2 cloves garlic-olive oil - 1 bunch of parsley - 1 tablespoon of tomato paste - salt - pepper - gomashio (optional)
The dried mushrooms prepared in advance and leave them to soak in a cup covered with water for at least half an hour.
Then drain them and chop (keeping aside their water).
Pour some oil in a pan, add the chopped garlic and ciplolla clean and fry and add the mushrooms and their liquid, as well as a tablespoon of tomato paste and a pinch of salt and pepper. Simmer over low heat while you cook the pasta in boiling salted water.
When the pasta is cooked al dente, drain and toss with the sauce of mushrooms, adding to finish the fresh parsley and a sprinkling of gomashio.
