Preparation
Heat two-thirds of the extra virgin olive oil and
add the finest chopped garlic. When it begins to turn colour
add the tomatoes with their juice, squashing them with a wooden
spoon. Add salt and pepper to taste. Cook briskly for 15 minutes.
Meanwhile, heat the rest of the oil in a separate pan and
add the mushrooms which have been wiped with a damp cloth
and then finely sliced. Lightly salt the mushrooms and let
them cook gently for 5 minutes. Add chopped parsley and keep
warm.
Cook the pasta following packet directions carefully to avoid
over cooking. Drain the pasta and turn into a heated serving
dish. Add the tomato sauce, stirring thoroughly, and then
the mushrooms. Stir well and serve at once.
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