TUSCANY - Pennette alla boscaiola
Viaggio pennette 11oz
Porcini mushrooms 14oz
Viaggio Extra Virgin Olive Oil 1.5oz
Black pepper and salt to taste
Black olives 1.5oz
Thyme 2 bunches
Cherry tomatoes 10oz
To prepare the pennette alla boscaiola start cleaning the mushrooms. Clean them with a small knife and then slice them horizontally into thin slices. Then cut the bacon into cubes. Finally cut the tomatoes in half and then into quarters. Also cut the pitted olives. Now chop the onion. While you prepare the sauce with mushrooms, put some water in a pot to boil, you will need it to boil the pasta.
Take a frying pan. Add the bacon and fry it for few minutes without adding butter or oil. Let it fry until you can see a slight crust on the surface. Then take another pan, pour the oil into and put to dry the finely chopped onion, then add mushrooms cut into strips and cook for few minutes, stirring occasionally. Then add the bacon, add the tomatoes and stir the ingredients well. Season with salt and pepper and cook until the tomatoes are softened. Finally, take the thyme and chop it finely, add it to the other ingredients together with olives and cook for 5 minutes more. If necessary add a little boiling water to cook the pasta. Meanwhile continue to boil the pasta. When al dente, drain and add it to the sauce. If you want you can dress the pasta with a sprinkle of Parmesan cheese or grated Parmesan.