Not Your Mama’s Pantry Pasta

Directions

1. 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.
2. Fill a large stockpot with salted water and bring to a boil for the pasta.
3. 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.
4. 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!