Macaroni with mushrooms
Instructions
In a saucepan heat a knob of butter with 3 tablespoons of olive oil and insaporitevi for a few minutes the whole garlic and sliced mushrooms.
Add the chopped tomato pulp, adjust salt and pepper, cover and cook slowly for about 20 minutes.
When cooked, add some chopped parsley and remove garlic.
Boil macaroni in salted water to a boil.
Al dente, drain and toss with the mushroom sauce.
Serve.
This sauce can be made without tomatoes, in this case it takes 40 g of butter.
Accompanying wines: Trentino Alto Adige Müller Thurgau DOC, Collecimoli IGT Colli Della Toscana Centrale, Castel Del Monte DOC Chardonnay.
Ingredients and dosing for 4 persons
- 350 g of pasta macaroni type
- 250 g of mushrooms
- 150 g of peeled tomatoes
- Garlic
- 3 tablespoons of olive oil
- Butter
- Parsley
- Salt
- Pepper