TUSCANY - Pennette alla boscaiola
SKU:
Pennette alla Boscaiola
Prep & Cook Time: 30 minutes
Servings: 4
Ingredients:
- 11 oz Viaggio pennette
- 14 oz porcini mushrooms
- 1.5 oz Viaggio extra-virgin olive oil
- 1 onion, finely chopped
- 7 oz bacon, diced
- 1.5 oz black olives, pitted and sliced
- 2 bunches fresh thyme, finely chopped
- 10 oz cherry tomatoes, quartered
- Salt and black pepper, to taste
- Grated Parmesan (optional)
Instructions:
- Clean the mushrooms with a small knife and slice them thinly. Quarter the cherry tomatoes and slice the olives.
- In a dry frying pan, cook the diced bacon over medium heat until lightly crisped. Set aside.
- In another large pan, heat the olive oil and sauté the chopped onion until soft. Add the sliced mushrooms and cook for a few minutes, stirring occasionally.
- Add the cooked bacon, cherry tomatoes, salt, and pepper. Cook until the tomatoes begin to soften.
- Stir in the thyme and sliced olives. Simmer for about 5 more minutes. Add a bit of boiling water if the sauce becomes too dry.
- Meanwhile, cook the Viaggio pennette in a large pot of salted boiling water until al dente. Drain and add to the sauce.
- Toss everything together and serve hot. Top with grated Parmesan if desired.
BUON APPETITO!
