Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghetti con Funghi Porcini e Pomodorini Freschi

Spaghetti with Porcini Mushrooms and Fresh Cherry Tomatoes

Name: Spaghetti with Porcini Mushrooms and Fresh Cherry Tomatoes
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 pound spaghetti (about 480 grams); 4 1/2 pounds porcini mushrooms (about 2 kilograms); 1/3 cup fresh cherry tomatoes, diced (about 50 grams); as needed Extra virgin olive oil,; 1 garlic clove; 1 small bunch fresh parsley; Salt, to taste; Black pepper, to taste; Ground ginger, to taste

Fabio Del Buono @FabioMasterChef

Paola

Spaghetti with Porcini Mushrooms and Fresh Cherry Tomatoes

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

30 minutes

Serves 4 servings

1 poundspaghetti (about 480 grams)
4 1/2 poundsporcini mushrooms (about 2 kilograms)
1/3 cupfresh cherry tomatoes, diced (about 50 grams)
as neededExtra virgin olive oil,
1garlic clove
1small bunch fresh parsley
Salt, to taste
Black pepper, to taste
Ground ginger, to taste

Saved

Steps

30 minutes

1

Bring a large pot of salted water to a boil for the spaghetti.
2

Wipe the porcini mushrooms clean with a damp cloth, gently rubbing them, and set aside.
3

Once cleaned, dice the porcini mushrooms and set aside.
4

Wash and trim the fresh cherry tomatoes, dice them, and set aside.
5

In a skillet, heat the olive oil and finely chopped garlic with the parsley stems. Sauté until fragrant, then add the porcini mushrooms and cook for about 10 minutes.
6

Add the cherry tomatoes, season with salt, black pepper, ground ginger, and chopped parsley. Cook for about 10 more minutes.
7

When ready, drain the spaghetti al dente and toss it in the skillet with the porcini mushrooms. Add a little pasta cooking water and a drizzle of olive oil, then toss to combine.
8

Plate and serve.