I’ve always had a soft spot for porcini mushrooms. Even though they’re typically an autumn treasure, when I spot them at the market, I simply can’t resist.
For a twist and to brighten up their deep, earthy flavors, this recipe pairs them with hand-rolled Tuscan pici pasta, some sautéed cherry tomatoes, and a touch of nepitella — a wild herb that gives a delicate minty aroma we love so much here in Tuscany.
The result? A dish that’s rich yet fresh, perfect even for the hottest summer days.

Ingredients

• 500 g (1.1 lb) pici pasta (follow my simple recipe to make them by hand)
• 250-300 g (9-10 oz) cherry tomatoes
• 300 g (10 oz) porcini mushrooms
• 2 garlic cloves
• Extra virgin olive oil
• Wild Tuscan mint (calamint)
• Salt and pepper

Directions

1. Clean and slice the porcini mushrooms. Wash and drain the cherry tomatoes. Peel and lightly crush the garlic cloves.

2. In a saucepan, heat 3 tablespoons of extra virgin olive oil and sauté the garlic until golden. Add the cherry tomatoes, season with salt and pepper, and cook for about 10 minutes. While cooking, crush most of the tomatoes with a fork, leaving a few whole for garnish. If you prefer blend the crushed tomatoes in a mixer or food processor and return the purée to the saucepan.

3. In a separate pan, heat 2 tablespoons of olive oil and sauté the porcini mushrooms for 2-3 minutes. Add the mushrooms to the tomato sauce and adjust seasoning with salt and pepper.

4. Cook the pici pasta in plenty of salted boiling water until al dente. Drain and toss the pasta directly into the sauce. Let it blend for a few minutes over low heat, drizzle with the remaining olive oil, some chopped calamint and a grind a bit of fresh pepper on top.

5. Serve immediately while hot.