Cavatappi with Wild Mushrooms and Tomatoes from The Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• 1 teaspoon garlic, finely chopped
• 3 tablespoons extra virgin olive oil
• Salt
• ¾ pound fresh cremini or regular white mushrooms, ½-inch diced
• Freshly ground black pepper
• 1 ounce dried porcini mushrooms
• 1 pound penne
• 1 tablespoon butter
• 1 tablespoon parsley, finely chopped
• ⅓ cup Parmigiano-Reggiano, freshly grated
• 1 cup canned peeled tomatoes, coarsely chopped