A dish with a pleasing flavour in which the softness of the mushrooms and the tangy flavour of olives bring out the rustic flavour of the wholemeal pasta.
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INGREDIENTS |
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Pennette Rigate Integrali |
350 |
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g |
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Porcini mushrooms |
150 |
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g |
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Champignon mushrooms |
200 |
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g |
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Green olives |
100 |
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g |
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Garlic clove |
1 |
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n° |
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Extra virgin olive oil |
30 |
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g |
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Salt |
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to taste |
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White pepper |
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to taste |
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PREPARATION |
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| 1. |
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Brown the whole garlic clove and remove from pan. |
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| 2. |
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Add diced mushrooms, cook for 3/4 minutes, season with salt and pepper. |
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| 3. |
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Add olives sliced into small rings. |
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| 4. |
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Cook the Pennette Integrali Barilla in abundant salted water and drain when "al dente". |
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| 5. |
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Sauté the pasta in a skillet and dress with chopped fresh parsley |
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CHEF'S NOTE |
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If you prefer a thicker sauce, you can add a drop of milk. |
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SUGGESTIONS FOR A BALANCED MEAL |
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It is suggested to complete the meal with a dish of fresh tuna with marjoram.
Preparation:
Cut the tuna into 4 cubes, grill it and then put it in a 180°C oven for 6/7 minutes. Serve with chopped marjoram in oil.
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