Paccheri pasta with porcini, pesto and tomato concassé

Serve 6

Bring a pot of water to a boil and blanch the tomatoes  for about ten seconds, then cool them in iced water. Peel and remove the seeds from the tomatoes, then cut them into concassé. Meanwhile in boiling salted water cook the paccheri pasta until al dente. In a pan with extra virgin olive oil, warm up the porcini mushrooms with a little cooking water. Drain the paccheri and toss them in the mushroom sauce, add in the Genoese pesto. Garnish with the tomato concassé and serve.