Pasta funghi e tomate
By Greg
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Pasta funghi e tomate
A simple, yet tasty, pasta dish with mushrooms and tomatoes
Notes: You’ll need separate pans for the tomatoes and mushrooms
Recipe Details
Serves: 4 people
Difficulty: Easy
Created 8 May, 2021
Adjust Servings
Ingredients
Instructions
- Set two frying pans at medium heat, add 20 ml olive oil to each and put one garlic clove in each pan
- Now clean and prepare the mushrooms, trim about 1 cm off each stem, then halve and slice thinly, add to the first pan and fry for about 10 minutes
- Quarter the cherry tomatoes and add them to the second pan
- Add salt and pepper to both pans, adding sugar to the tomatoes if not sweet enough
- Put a pot of salted water on to boil for the pasta, add pasta as soon as boiling and cook as directed
- After the mushrooms have fried for 10 minutes, add the wine and turn the heat up for about 2 minutes, until the wine has boiled off then simmer at low temperature
- Once pasta has cooked, add the tomatoes to the mushrooms, and then add three to four tablespoons of the pasta water to the tomato mixture
- Drain the pasta and mix into the tomatoes and mushrooms, adding the torn basil leaves
- Serve immediately and enjoy!
