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Low Fat Fresh Porcini Tomato Sauce


This sauce is very quick, very fresh tasting, and absolutely great on pasta. Once you've tasted it you'll never use canned tomatoes again. Try spreading it on warm Italian bread, too.

1 tablespoon olive oil
1/2 lb. fresh porcinis stemmed and thinly sliced
or 1/8 pound dried stems and pieces soaked 30 minutes
2 fresh garlic cloves, peeled
1/2 c. dry white wine
4-6 medium tomatoes, peeled, seeded, and diced
Pinch of salt
Pinch of fresh ground black pepper

Heat the oil in a saucepan. When hot but not smoking, add the mushrooms andamp; garlic. Cook over medium heat, tossing the mixture until the mushrooms are slightly wilted and lightly browned (about 3-4 minutes). Pour in wine, raise heat to high, bring to a boil until reduced by half. Add the tomatoes, salt, and pepper. Bring back to a boil, cook with an occasional stir until sauce is a little thicker, 3-5 minutes.

Makes 4 servings.

Calories.....92.....Fat.....4 g......Fiber.....0.3 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.