1 large onion, chopped
2 cloves garlic, crushed
500gm button mushrooms, sliced
400gm can chopped tomatoes with basil & oregano
A few fresh basil leaves, chopped
4 Tblsp grated parmesan
240gm pasta twirls
Method
Cook the pasta in plenty of lightly salted boiling water until al dente.
Drain and keep warm.
Spray a pan with non-stick cooking spray.
Dry fry the onion until it softens and starts to brown.
Add the garlic and mushrooms, cook for 5 minutes more, stirring occasionally.
Tip in the tomatoes.
Cover and simmer for 15 minutes.
Serve the ‘ai funghi’ over the pasta, scattered with the chopped basil and cheese, with a salad on the side.
Posts
No comments:
Post a Comment