Pasta with mushrooms is a versatile first course that can be made with many variations. You will surely have met with friends to discover that each one has a different version of pasta with mushrooms. The recipe that I propose has the advantage of having a really simple preparation, with few ingredients, but a result that is anything but trivial. Simple, fast and delicious, what more do you want? Read on and follow the recipe to savor a tasty first course suitable for numerous occasions. It can be said that this dish is the light version of tagliatelle with mushrooms. In my opinion this recipe is delicious with porcini mushrooms, but a mixed mushroom is also fine. You can also use dried or frozen porcini mushrooms if you feel like pasta with mushrooms out of season. Instead, I advise you not to use canned ones that are in the canning department of the supermarket. If you are using dried mushrooms, proceed as follows: chop the packaged porcini mushrooms with your hands and transfer them to a small bowl in which you will pour mineral water until they are completely covered. Let them rest for at least 20 minutes, but if you have time you prefer to keep them for about 40 minutes. After this time, drain and rinse them several times under running water. At this point, the mushrooms have been revived and you can proceed as follows.

Preparazzjoni

1

Wash and clean the mushrooms. Prepare in a large pan (it must then contain the pasta) a sauté with garlic and parsley and sauté the mushrooms: cook over low heat, add salt and deglaze with half a glass of red wine, covering with a lid until the mushrooms are almost completely cooked. . Add a pinch of red pepper to taste.

2

In the meantime, put the water for the pasta on the heat and when it boils, pour the pasta. Wash the cherry tomatoes and cut them into cubes, season with salt and oil and add them to the sautéed mushrooms. Keep them in a pan for a couple of minutes over low heat, to flavor them by stirring gently and add a few ladles of cooking water.

3

When the pasta is al dente, drain it and transfer it to the pan. Stir over low heat, finishing the cooking of the pasta. Add to your liking some parmesan flakes which, with the heat of the pasta, will tend to melt and make the sauce more creamy.