Conchigliette rigate con funghi e pomodoro

  • Difficulty


  • 320 g0SX0051
  • 400 g cultivated mushrooms
  • 250 g tomatoes
  • 3 sprigs Italian parsley
  • 1 small bunch basil
  • 1 clove garlic
  • 1 pinch chilli
  • salt and pepper to taste
Conchigliette Rigate n° 51


Clean the mushrooms removing the soil, then rinse them in cold water, drain them, and once dried slice them into segment, peel the garlic and crush it lightly. Blanch the tomatoes in bowling water, drain them, peel them, deseed them then, after draining them from the cooking water, slice them into strips.Rinse the parsley and the basil separately, dry them and slice them into strips. Heat 2 tbsp of oil in a pan, add the garlic and parsley and fry until soft then add the mushrooms and brown them over a medium heat for about 3 minutes, stirring from time to time with a wooden spoon.In a different pan heat the rest of the oil, add the second clove of garlic and the chilli and soften, then mix the tomatoes, a pinch of salt and pepper and simmer over a medium heat for 5 minutes; add the mushrooms and simmer for 5 more minutes, mixing now and again. In the meanwhile cook the pasta in plenty of bowling water.Drain it al dente, dress it with the mushroom sauce, toss it in a serving dish, sprinkle it with the strips of basil and parmesan and serve immediately.