Recipe penne with three tomatoes and porcini mushrooms
PENNE WITH THREE TOMATOES AND PORCINI MUSHROOMS
Use red, yellow and orange tomatoes for a tasty first course
INGREDIENTS FOR 4 PEOPLE
- 350g Penne rigate
- 150g Organic orange tomato in water and salt
- 150g Organic yellow tomato in water and salt
- 100g Organic plum tomato in water and salt
- 200g Fresh porcini mushrooms
- Thyme to taste
- Garlic to taste
- Salt
- Pepper to taste
PREPARATION
Put some extra virgin olive oil, the poached garlic and two sprigs of thyme in a non-stick pan, and let it flavor all together. Remove the garlic and thyme, and well sauté the sliced porcini mushrooms until browned.
Drain the Organic Orange, Yellow and Plum Tomatoes in water and salt, add them to the pan and cook them slowly until they reach a creamy consistency.
In the meantime, boil the water and add some salt. Cook the pasta al dente, and save some of the boiling water in a cup. Once the pasta is ready and add it to the pan. Add a ladleful of the water you saved and stir it.
Salt to taste and a couple of basil leaves.
When it reaches the desired consistency, serve with a sprinkle of black pepper and a couple of basil leaves.
