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Tagliatelle alla Boscaiola  
 



Ingredients (makes 8 servings):

  • 1 lb Tagliatelle
  • 8 tbsp Extra Virgin Olive Oil
  • 3 cloves garlic
  • 14 oz tinned Italian chopped tomatoes
  • Salt and black pepper
  • 10 oz fresh mushroooms
  • 2 tbsp freshly chopped Italian parsley

Preparation

Heat two-thirds of the extra virgin olive oil and add the finest chopped garlic. When it begins to turn colour add the tomatoes with their juice, squashing them with a wooden spoon. Add salt and pepper to taste. Cook briskly for 15 minutes.

Meanwhile, heat the rest of the oil in a separate pan and add the mushrooms which have been wiped with a damp cloth and then finely sliced. Lightly salt the mushrooms and let them cook gently for 5 minutes. Add chopped parsley and keep warm.

Cook the pasta following packet directions carefully to avoid over cooking. Drain the pasta and turn into a heated serving dish. Add the tomato sauce, stirring thoroughly, and then the mushrooms. Stir well and serve at once.

APPETIZERS
FIRST COURSES
SECOND COURSES
SALADS AND DRESSING
CAKES AND DESSERTS

S
END US YOUR RECIPE



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