Fettuccine con funghi porcini

Umbria
Preparation - Medium
Serves 4

1 - 2 oz dried porcini mushrooms, soaked, drained and shredded
2 T extra virgin olive oil
3 cloves garlic, finely chopped
1-14 oz can crushed tomatoes
1 t fresh thyme, chopped fine
salt & freshly ground black pepper.
1 lb fettucine or tagliatelle
6 quarts water

Soak the dry porcini mushrooms in 1/4-cup hot water for about 1/2 an hour.
Remove, rinse quickly and briefly under cold running water to remove any soil that might still be on mushroom.
Strain the water in which you have soaked the porcini through a sieve lined with cheesecloth or with a dampened paper towel. Save the liquid.
Heat olive oil in a saucepan over medium heat.
Add the garlic and then the thyme.
Sauté till garlic turns a light gold in color.
Add tomatoes, mushrooms, strained mushroom water, salt and freshly ground pepper.
Simmer for 20 minutes till sauce thickens.
Cook the pasta.
When done, drain well and place into warm serving bowl.
Pour the hot sauce over the pasta, toss well and serve immediately.

No cheese with this dish.

Note: Makes an even tastier sauce with fresh, ripe tomatoes.