Penne alla boscaiola
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Serves:     people
Notes from Anna

This hearty pasta dinner is not just bursting with robust flavours and textures, it is also a great source of fibre, vitamins and minerals from the mushrooms and tomatoes.



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  1. Boil a kettle. Rinse the porcini under running water and place in a bowl. Cover with boiling water and set aside.
  2. Bring a large saucepan of salted water to the boil
  3. Wipe the fresh mushrooms with a damp cloth or kitchen paper and slice thinly.
  4. Put the tinned tomatoes into a bowl and gently squash with a fork to a paste.
  5. Peel and finely chop the onion. Wash and chop the parsley.
  6. Place a large frying pan on a medium heat and after a minute add the olive oil and the diced pancetta. Stir continuously and, as they begin to brown, add the onion. Continue stirring to prevent the onion burning.
  7. When the onion is soft (it will take about 5 minutes) add the fresh mushrooms and let everything cook for another 3 minutes.
  8. Meanwhile, squeeze the soaking dried mushrooms and roughly chop. Add to the mushroom and pancetta mix and cook for 5 minutes.
  9. Add the olives and tomatoes. Season with salt and black pepper and continue cooking over a low heat for 10 minutes.
  10. Meanwhile, cook the pasta as directed on the packet.
  11. Turn the heat off under the mushroom mixture and sprinkle with chopped parsley.
  12. Drain the pasta and toss it into the sauce. Mix well, sprinkle with grated parmesan if using, and serve.

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