Penne Al Funghi Porcini (Pierce Brosnan'S Fave)

• 1/4 cup extra virgin olive oil
• 4 fresh porcini mushrooms, sliced (or dried and reconstituted in 1/2 cup water, save the soaking liquid)
• 2 garlic cloves, minced
• 1/4 cup chopped fresh Italian parsley
• salt and black pepper
• 1/2 cup white wine
• 1 cup chopped peeled tomatoes, liquid drained
• 1 lb dry penne pasta
• 2 tablespoons grated parmigiano-reggiano cheese, plus more for passing

1. Heat the oil in a large skillet over medium-high heat, and saute the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper.
2. Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now) and cook for 5 to 7 minutes.
3. Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.
4. Serve piping hot. Pass extra cheese for sprinkling. Enjoy!

extra virgin olive oil, porcini mushrooms, garlic, fresh italian parsley, salt, white wine, tomatoes, penne pasta, cheese

Taken from www.food.com/recipe/penne-al-funghi-porcini-pierce-brosnans-fave-345921 (may not work)