Rummo Tripoline Pasta with Mushrooms
- 500g Rummo Tripoline Pasta
- 500g Mushrooms
- 150g Porcini Mushrooms
- 40ml Extra Virgin Olive Oil
- 30g Parsley - chopped
- 2 Garlic Clove - chopped
- Salt and Pepper
Let the porcini mushrooms soak in warm water. Wash and slice the mushrooms.
Briefly sauté the garlic and parsley in the oil. Add the mushrooms and cook for about 5 minutes, making sure that the mushrooms remain firm.
Season with salt and pepper.
Cook the Pasta "al dente" in boiling salted water.
Drain the pasta, and add the mushrooms. Mix well over heat for few minutes before serving.