2 tablespoons olive oil, plus extra to serve (optional)
1 onion, finely chopped
1 garlic clove, crushed
handful of thyme leaves
100 ml (3 1/2 fl oz) dry white wine
1 teaspoon tomato purée
300 ml (1/2 pint) passata
400 g (13 oz) tagliatelle
salt and pepper
grated Parmesan cheese, to serve
Using a sharp knife, finely chop the mushrooms until they resemble breadcrumbs. Alternatively, whizz the mushrooms in a food processor, being careful not to over-process them so that they become mushy.
Heat the oil in a large frying pan, add the onion, mushrooms, garlic and thyme and cook over a medium heat for 5 minutes, stirring frequently, until softened. Pour over the wine and cook for 5 minutes or until all the wine has been absorbed. Stir in the tomato purée and passata and simmer for a further 10 minutes. Season to taste.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain and return to the pan, then toss in a little olive oil, if liked, and stir through the sauce.
Spoon into serving bowls and serve scattered with the Parmesan.