Egg noodles with fresh porcini mushrooms and tomatoes


How to make tagliatelle with fresh porcini mushrooms, recipe with tomatoes and olive oil catmint, to be served on the table without Parmesan.

Ingredients for 4 portions

- Ripe tomatoes 200 gr

- 2 cloves of garlic

- Niepitella

- Olive oil

- Egg noodles 400 g

- Fresh porcini mushrooms 250 g

- Salt and pepper

Preparation of tagliatelle with porcini mushrooms

Clean the mushrooms by removing the soil and rinsing them quickly in cold water. Cut them first into slices and then into squares that are not too small.

In a saucepan, sauté the whole and crushed garlic and the lamb in 5 tablespoons of oil.

As soon as the garlic starts to color add the mushrooms and let them crumble for 5 minutes.

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Salt, pepper and add the peeled, seedless and crushed tomatoes.

Cook slowly, with the lid, for about 20 minutes.

Eliminate ai e niepitella and season the pappardelle cooked in abundant salted water. It is served without parmesan.

Porcini Mushroom Pasta | Gennaro Contaldo (May 2022)

Tags: First classics