Pierce Brosnan's Favorite Penne

Why It's Good:

Nothing warms the soul quite like a bowl of pasta. This recipe features meaty porcini mushrooms which give the rustic tomato sauce a nice earthy quality. Besides tasting good, tomatoes are high in lycopene, an ingredient believed to be a powerful cancer fighter.

Why It's Green:

Research shows that we are getting fewer nutrients in our food than we were 60 years ago. Organic produce tends to contain anywhere from 10-50% more phytonutrients than conventional produce. Organic tomatoes, in particular, show higher levels of lycopene.

Pierce Brosnan's Favorite Penne

This dish comes from one of Pierce's favorite restaurants, Il Ristorante di Giorgio Baldi in Santa Monica, CA. "Funghi" is Italian for mushroom and porcinis are a meaty-textured variety that are full of flavor. If you can't find them fresh, just use dried, reconstituted in some warm water.

1/4 cup high-quality extra-virgin olive oil 4 fresh porcini mushrooms, sliced 1 garlic clove, minced 1/4 cup chopped Italian parsley Salt and black pepper 1/2 cup white wine 1 cup chopped peeled tomatoes, liquid drained 1 pound dry penne pasta (we like to use DeCecco brand) 2 tablespoons grated Parmigiano-Reggiano cheese, plus more for passing

1. Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley. Season with salt and pepper.
2. Add the wine and let everything simmer until the wine evaporates. Add the tomatoes and cook for four to five minutes.
3. Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for two minutes at low heat. Taste for seasoning. Serve very hot. Pass extra cheese for sprinkling.
Makes four servings.