Sundried Tomato and Pine Nut Pasta
15 MIN
15 MIN

Sundried Tomato and Pine Nut Pasta


  • 1 bag 20 g dried chanterelles
  • 1 cup (250 ml) boiling water
  • 3/4 lb (375 g) multigrain penne
  • 1/2 cup (125 ml) oil-packed sundried tomatoes, drained and chopped
  • 2 tbsp (30 ml) oil-packed sundried black olives, drained and chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons (45 ml) olive oil
  • 1 cup (250 ml) pine nuts
  • 1 cup (250 ml) grated Parmigiano-Reggiano cheese
  • 2 tablespoons (30 ml) chopped flat-leaf parsley
  • 1 tablespoon (15 ml) lemon juice
  • Parmigiano-Reggiano cheese shavings, to taste
  • Salt and pepper


  1. In a bowl, soak the chanterelles in the boiling water for about 30 minutes. Drain and set aside.
  2. In a large saucepan of salted boiling water, cook the pasta until al dente. Keep 125 ml (1/2 cup) of the cooking water aside. Drain the pasta and oil lightly if they have to stand. Set aside.
  3. Meanwhile, in a large skillet, sauté the mushrooms, tomatoes, olives, and garlic in the oil for about 2 minutes. Add the pasta, pine nuts, Parmesan cheese, parsley, and lemon juice. Toss to combine. Adjust the seasoning.
  4. Sprinkle with the Parmesan shavings.


You can substitute the dried mushrooms for fresh. In this case, brown them just before adding the mixture of sundried tomatoes.