When an impressive dish is needed at the last minute, cue this standby pasta and its golden crumbs.
- 20 g dried porcini mushrooms
- 200 g spaghetti
- 1½ tbsp olive oil
- 2 cloves garlic, crushed
- 1 tbsp thyme leaves
- 1 cup (70 g) fresh breadcrumbs
- sea salt and cracked black pepper
- finely grated parmesan and olive oil, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the porcini in a bowl, cover with boiling water and set aside. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain and keep warm.
2. Place the pan back on the heat. Add the oil, garlic and thyme and cook for 2 minutes. Drain the porcini and roughly chop. Add the porcini to the pan with the breadcrumbs and cook, stirring, for 4 minutes or until crumbs are golden. Add the pasta to the pan with salt and pepper and toss to coat.
3. Divide between serving plates and sprinkle with parmesan and olive oil.