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  • TUSCANY - Pennette alla boscaiola

TUSCANY - Pennette alla boscaiola

SKU:

30 minutes

4 servings

 

INGREDIENTS

Viaggio pennette 11oz

Porcini mushrooms 14oz

Viaggio Extra Virgin Olive Oil 1.5oz

1 onion

Bacon 7oz

Black pepper and salt to taste

Black olives 1.5oz

Thyme 2 bunches

Cherry tomatoes 10oz

 

DIRECTIONS

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.

 

ENJOY!

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  • Home
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  • Products
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    • Olive Oils
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