Pappardelle with Tomato Ragu

Serves: 4
 

Ingredients:

• 15g dried porcini mushrooms

• 400g Pappardelle

• 60g unsalted butter

• 60ml extra virgin oil

• 30g pine nuts

• 1 white onion, chopped

• 2 cloves garlic, chopped

• 1 Tbsp rosemary leaves, chopped

• 6 anchovy fillets, drained

• 6 large tomatoes, peeled & diced

• Sea salt & black pepper

• 80g grated parmesan

Method:

Soak the mushrooms in warm water for 15 minutes, pat dry and dice.

Melt butter and olive oil in a heavy–based frying pan over medium heat. Add the pine nuts and toast for a couple of minutes, remove with a slotted spoon and set aside. Add the onion, garlic and rosemary and sauté, stirring, until onion is soft. Add the anchovies, squashing them to melt. Add mushrooms, then tomato and season.

Using a mortar and pestle, pound pine nuts to a paste and add to sauce. simmer for 20 minutes, stirring regularly. If the sauce seems dry, add a little water.

Recipe Idea From: express.co.uk