Servings:

4-6

1½ pounds (4 cups) tomatoes, chopped

1 clove garlic, minced

1 box (14 ounce) bucatini rigati

½ cup kalamata olives, coarsely chopped (may substitute pitted green or a combination of green and black)

¼ cup extra virgin olive oil

¼ cup chopped Italian parsley

2 tablespoons drained capers

½ teaspoon salt

teaspoon freshly ground black pepper

Toss

tomatoes with garlic. Allow to drain in a strainer.

Cook pasta

according to package directions. Drain and return to pot.

Add

tomato mixture, olives, oil, parsley, capers and seasoning to hot pasta; toss. Let stand five minutes to blend flavors.

Transfer

to serving platter or bowl.

Makes four to six servings.

2 cups boiling water2 cups dried porcini mushroomscup extra virgin olive oil2 small onions, chopped1 tablespoon tomato paste1 teaspoon fresh thyme1 bay leaf1 teaspoon salt¼ teaspoon freshly ground black pepper1 (16 ounce) box cellentani2 tablespoon fresh Italian parsley, choppedAdddried mushrooms to boiling water; cover and let stand 15 minutes. Drain mushrooms, reserving ¾ cup liquid.Heatoil in a skillet over medium-high heat. Sauté onion for two to three minutes. Add mushrooms and reserved liquid, tomato paste, thyme, bay leaf, salt and pepper; cook over low heat 15 to 20 minutes or until most of the liquid is reduced.Cookcellentani according to package directions. Drain and return to the pot.Addmushroom mixture to hot cellentani; toss. Transfer to serving platter and sprinkle with parsley.Makes 4 to 6 servings.