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trofie ai funghi

trofie in a mushroom and tomato sauce

In Liguria you're more likely to come across trofie served with Pesto Genovese, but tomato base mushroom sauces are popular too in the region and pair very well with the twisted pasta shape from the Eastern Genovese Riviera. This recipe uses sun-dried tomatoes preserved in oil to make the sauce, so as long as you can get your hands on some fresh tomatoes it's practically a store-cupboard meal.

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • prepare the ingredients

  • cook the tomato sauce

  • prepare the mushrooms

  • cook the mushrooms

  • add mushrooms to sauce

  • add pinoli, spices

  • boil the pasta

  • combine pasta and sauce

trofie in a mushroom and tomato sauce

INGREDIENTS

FOR FOUR PEOPLE

  • 1 280g jar of sun-dried tomatoes

  • 300g chestnut mushrooms

  • 1 large handful pinoli

  • 1 large clove garlic

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon cinnamon

  • smoked paprika to taste 

  • white wine


PASTA

500g fresh trofie (pasta martimucci)


MANTECATURA (?)

minimal, simply combine

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METHOD

Think of the sauce as a really simple 2-part thing, first the tomato base and then the mushrooms. Start by draining the tomatoes from their oil in the jar. When they're slightly less than dripping oil, put a few fold sheets of kitchen towel in a dessert bowl and tip the tomatoes onto them. Try and blot up as much of the excess oil as you can. When you've done that, chop up the tomatoes super rustically and then peel and crush the garlic.


In your tossing pan, start frying the garlic in a little EVO on a medium heat, but don't colour or burn it at all... as soon as there are signs of bubbling and sizzling, tip in the chopped tomatoes with a splash of wine and allow the sauce to simmer for 10-15 min, or until the tomatoes begin to break down and form a sauce. You might have to add a splash of water to stop the sauce drying up. Half way through this cooking, add cinnamon and smoked paprika to taste (a subtle hint of both is better than massively overpowering!) and the pinoli.

While the sauce is cooking, slice the mushrooms into 3mm slices and fry in some EVO, more crushed garlic, a splash of wine and some oregano on a medium heat in a good non-stick pan. When the wine has evaporated, turn the heat up and try and colour / brown the mushrooms, but without burning them. When they're done, set half of them aside, adding the remainder to the tomato sauce. Allow it to simmer for 10 mins, being careful not to let it dry out.


Boil and cook the trofie - fish them out of the cooking water when they're chewy to your liking (remembering that if they're fresh they can quickly start to firm up again on the plate as they cool!) and add them to the tomato sauce in the tossing pan. Combine and add the remaining mushrooms to the top of each portion.

NUTRITION per serving

  • KCAL: we're working on it!

  • Fat (g): TBC

  • Sat Fat (g): TBC

  • Carb (g): TBC

  • Sug (g): TBC

  • Fibre(g): TBC

  • Prot (g): TBC

  • Salt (g): TBC

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