Linguine, together with Trenette and Bavette, are from Genova, it is no a coincidence that these types of Spaghetti should be seasoned with Pesto and with sauces based on fish.
| Prep Time | 12 minutes |
| Servings |
people
|
Ingredients
- 14 oz linguine
- 11 oz cherry Tomatoes
- 10 oz Mushrooms
- 4 tbsp breadcrumbs
- 1 clove garlic
- extra virgin olive oil
- basil
- Parmigiano Reggiano
- salt
- pepper
Ingredients
|
|
Instructions
- Wash and slice the mushroom and cut tomatoes into quarters.
- Stir fry the garlic for a minute, with 2 tbsp of extra virgin olive oil. Add the mushrooms and keep cooking for 3 to 4 minutes. Add basil leaves, cherry tomatoes, salt and pepper. Let them cook for a further 3 minutes. While waiting, toast the breadcrumbs in a pan.
- Cook the pasta al dente. Drain it then pour it in the pan with the mushrooms; add 2 tbsp of olive oil and stir well.
- Put the pan back over a cooker and stir for a minute. Serve topped with breadcrumbs and grated Parmigiano Reggiano.
Recipe Notes
Thanks to My Little Italian Kitchen
