Here is a pasta dish with a thousand variations but always impressive, both in appearance and flavor.
Here I have prepared it in a version rich, choosing porcini as mushrooms.
And I made it more particolare with a handful of olives.
Clearly the mushrooms can also be simple champignons (and an idea of dried porcini will ennoble them enough) or chanterelles or even, if you are in a hurry, a mixture of those that are found, already cleaned and cut, in the supermarket.
For this preparation I prefer tagliatelle but other formats are also fine; the important thing is that they absorb the seasoning well.
And now, starting as always from the ingredients, let's start cooking!
Ingredients, for two portions:
|
noodles |
g. |
140 |
|
mushrooms |
g. |
250 |
|
peeled tomatoes |
g. |
150 |
|
bacon |
g. |
60 |
|
black olives |
handful |
1 |
|
onion |
pc. |
1 |
|
parsley |
bouquet |
1 |
|
extra virgin olive oil |
q.s. |
|
|
salt and pepper |
q.s. |
|
|
White wine |
TS. |
2 |
Preparation:
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Chop the onion, cut the mushrooms into not too large pieces, rattle and cut the olives in two, clean and chop the parsley.
Slice the bacon and brown it in a pan.
As soon as it hints to become crunchy, remove it and keep it aside, however leaving its sauce in the pan: it will be needed, with the addition of a couple of CT. of EVO oil, to fry the vegetables.
Put the onions in a pan with a little oil (if the bacon had thrown out a lot of sauce - and fat - you will need a minimum quantity) and cook them on medium heat for a few minutes.
Add the mushrooms, raising the heat and flavor them with the onion. Salt slightly, blend with white wine, season with half the parsley and cook for a couple of minutes.
Add the olives, cover with the hand-chopped peeled tomatoes and their sauce, flavor and complete with the bacon kept aside.
Taste and adjust salt if necessary.
Sprinkle, as desired, freshly ground pepper and start throwing the pasta.
When the pasta is almost ready, add a ladle or two of the cooking water to the pan with the mushrooms.
Drain the pasta al dente ...
... and finish cooking in the pan, for a couple of minutes, sprinkling with the rest of the parsley.
And now, on the table!
Enjoy your meal.
ADVICES AND NOTES:
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Recipe, text only: to print or download.- You can keep the bacon warm after browning it and arrange it on individual plates to crown the pasta.
- Related articles:
Ham and mushroom noodles, egg strips with mushrooms, tagliatelle with chanterelle sauce.
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