Make your mama proud! Porcinis and anchovies give this rustic pasta depth and flavor, while lemon zest brightens it up. You don’t need to cook this sauce all day to achieve rich, savory goodness!
—3 Seasoned Sisters
dried porcini mushrooms
olive oil, plus a good drizzle at the end
small shallots, chopped
cloves garlic, slivered
anchovies in oil (5 to 6 anchovies), reserving anchovy oil
14 1/2 ounces
can pureed tomatoes
dried Campanelle pasta or other small pasta that you have in your pantry
14 1/2 ounces
can butter beans (or lima beans), drained and rinsed
Salt & freshly ground black pepper
Parmesan and Capers for garnish (optional)
In This Recipe
In a small sauce pan, bring ½ cup of water to a boil. Add the porcini mushrooms, remove from heat, cover and let sit for 15 minutes. Chop and prep other ingredients. Strain and chop the mushrooms, reserving the liquid.
Fill a large stockpot with salted water and bring to a boil for the pasta.
In large skillet over medium high heat, heat 3 tablespoons of olive oil. Add shallots, garlic, mushrooms, anchovies and a teaspoon of the anchovy oil. Cook until starting to brown, about 2 minutes. (The ingredients should be sizzling!). Reduce heat to medium, add wine and a ¼ cup porcini soaking liquid. Cook for 1 minute until slightly reduced. Stir in pureed tomatoes, lemon zest and simmer for 2 minutes. Turn off the heat and cover.
Cook the pasta according to package directions. When pasta is done, use a large slotted spoon to scoop the pasta directly into the skillet/sauce. Stir until pasta is fully coated with sauce. Turn heat to medium. Carefully stir in the beans, add about ½ cup of pasta water to loosen the sauce. Season to taste with salt. Spoon into large shallow bowls. Give a nice drizzle of olive oil and freshly ground pepper to each serving. Sprinkle with parmesan and capers if desired. We like to eat it with a large spoon so you can get a little bit of everything in each bite!