Ingredients
- 1/2 ounce dried porcini mushrooms
- 1 cup boiling water
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, finely chopped
- 1 28-ounce can San Marzano tomatoes with juice, roughly chopped
- 8 ounces multigrain rotini (I like Barilla Plus)
- 1/2 cup fresh basil leaves, chopped
- Salt
- freshly ground black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
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