Pasta dishes are always a good idea!
Blanch (scald) the tomatoes with boiling hot water, remove the skin, cut into wedges, remove the seeds, place on a baking sheet covered with parchment paper, season with salt and season with pepper. Dry in the oven for 3 hours at 160 degrees without losing their meaty texture. Cook the paccheri in enough salted water until al dente. Roughly chop the dried tomatoes with the pine nuts and a little bit of basil, season with a little bit of olive oil, salt and freshly ground pepper and fill the paccheri with it. Chop half of the shallot and fry it in a little bit of butter, add the sliced porcini mushroom stems, extinguish with half a glass of wine and half a glass of water, season with salt, season with pepper and stew for 3 minutes at high temperature. Next, remove from the kitchen stove, put in a hand mixer and blend until creamy. Cut the mushroom caps in 16 slices and fry them in a little bit of foaming butter in a non-stick frying pan, then season with salt and season with pepper. Arrange 4 paccheri per unit on a mirror of porcini cream. Garnish each noodle with a piece of mantel mushroom.
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