12oz box rice pasta cooked and drained

¾ oz. dried porcini mushrooms

1 lb. canned plum tomatoes

1 finely chopped small onion

3 Tbsp. fresh Italian parsley, finely chopped

3 Tbsp. olive oil

Salt & Pepper

Fresh Parmesan cheese

Soak the mushrooms in water for 20 minutes In a sauce pan heat the oil and then sauté the onions until translucent, about 10 minutes. Next, place the tomatoes in a food processer to break into small chunks. Squeeze the excess water from the mushrooms, cut them into pieces and add them to the onions and mix in well. Add the tomato sauce mix in again and season to taste. Simmer the sauce for 15 minutes. When the sauce is cooked remove it from the heat and add the parsley. Toss with the pasta it until well combined. Serve hot with fresh grated Parmesan.

This dish is for mushroom lovers ,a simple tomato sauce enriched with dry porcini mushrooms.

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