Pennette Integrali with mushrooms and olive sauce A dish with a pleasing flavour in which the softness of the mushrooms and the tangy flavour of olives bring out the rustic flavour of the wholemeal pasta. INGREDIENTS Pennette Rigate Integrali 350 g Porcini mushrooms 150 g Champignon mushrooms 200 g Green olives 100 g Garlic clove 1 n° Extra virgin olive oil 30 g Salt to taste White pepper to taste PREPARATION 1.Brown the whole garlic clove and remove from pan. 2.Add diced mushrooms, cook for 3/4 minutes, season with salt and pepper. 3.Add olives sliced into small rings. 4.Cook the Pennette Integrali Barilla in abundant salted water and drain when "al dente". 5.Sauté the pasta in a skillet and dress with chopped fresh parsley CHEF*S NOTE If you prefer a thicker sauce, you can add a drop of milk.
Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
