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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
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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.
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