PENNE WITH THREE TOMATOES AND PORCINI MUSHROOMS
Use the trio of red, yellow and orange datterini tomatoes and prepare a tasty first course
INGREDIENTS FOR 4 PEOPLE
- 350g Penne rigate
- 150g organic orange tomatoes in water and salt
- 150g organic yellow tomatoes in water and salt
- 100g organic Datterino tomatoes in water and salt
- 200g Fresh porcini mushrooms
- Thyme to taste
- Garlic to taste
- Salt to taste
- Pepper to taste
Turn gently. The bread will absorb the tomato and crumble until it reaches a creamy consistency. Remove the garlic and serve.
In a non-stick pan, flavor the oil with the poached garlic and two sprigs of thyme.
Remove the garlic and thyme and sauté the sliced porcini mushrooms well until golden.
Add the trio of well-drained cherry tomatoes and cook slowly until you reach a creamy consistency.
Cook the pasta al dente, season, add salt. Serve with a sprinkling of black pepper and a few leaves of fresh thyme.
Plate the spaghetti and garnish with basil and cherry tomatoes.
