DIFFICULTY: 1
20 minutes
INGREDIENTS PER 6 PEOPLE
Paccheri pasta, 21 oz
Sliced sauteed porcini mushrooms, 14 oz
Genovese pesto, 7 oz
Extra virgin olive oil, 2oz
Red tomatoes, 10.5oz
Salt
PROCEDURE
Bring the water to boil in a saucepan and dip the red tomatoes, previously carved on the back, for about ten seconds, then cool them in iced water. Peel the tomatoes, remove all seeds, then chop them roughly. In the meanwhile, cook the paccheri pasta “al dente” in abundant salted water. Heat the mushrooms in a skillet with a drizzle of extra virgin oil and thin with a little of the cooking water. Drain the paccheri pasta and toss with the prepared mushroom sauce adding the pesto. Serve with a topping of chopped tomatoes.
Recipe by chef Giovanni Pace
Thanks to Menù
