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I appreciate Italian pasta. If I tried an assortment and I like it, I will definitely buy it again. Capunati is one of them. This time I did not use the related dry spices. I seasoned the dish according to the taste and inspiration of the moment.
- 500 gr mix of white and brown mushrooms
- 250 gr mix of red and yellow cherry tomatoes
- 250 gr capunati pasta - without egg
- 1 onion
- 4 tablespoons olive oil
- 1 glass of red broth with basil - own production
- 1 tablespoon dried spice with garlic, parsley and chili
- green parsley
- salt
Servings: 3
Preparation time: less than 30 minutes
RECIPE PREPARATION Capunati with mushrooms - fasting:
- Wash and peel onions, tomatoes and parsley.
- Wash, clean and chop the mushrooms.
- Boil salted water for pasta and boil them according to the instructions on the package.
- I boil the pasta even less than the indicated time. I like it al dente.
- For speed, get boiling water in the tea kettle.
- Chop the onion and fry it in olive oil.
- First add the mushroom tails which are slightly stronger [woody] and hardened.
- Put the rest of the mushrooms and sauté.
- Add the dried spices and basil broth.
- Snacks and salt [the broth already has salt].
- Put the cooked pasta + the tomatoes cut in half.
- When serving, sprinkle with green parsley.
Good appetite !!!
Tips sites
1
For speed and shortening the cooking time, get boiling water in the Jamie Oliver tea kettle.
2
Use quality pasta.
