Mushrooms & pasta

I love the idea of easy dishes, especially in the summer when you don’t want to spend all your time in the kitchen but you would rather be outside, enjoying a glass of cava or proseco and some sun.

One of my favourite summer dishes is pasta with mushrooms. It takes less than half an hour to make this dish, it is full of flavours and very tasty as well.

pasta with mushrooms and pine nuts

serves 4

500 grams of pasta

3 garlic cloves

6 big ripped diced tomatoes or 2 cans of diced tomatoes

2 chilli peppers

600 grams mushrooms

bacon

pine nuts

parmesan cheese

salt, pepper

1/2 teaspoons sugar

1 tablespoon balsamic vinegar

Start by making the sauce for the pasta. First, fry some chopped garlic and chilli peppers in a pan with 2-3 tablespoons olive oil, infused with thyme. Add the mushrooms into the pan and fry them for few minutes until the mushrooms are cooked throughout. Add the tomatoes and cook them for about half an hour (add water if the sauce if reducing too much). Add the sugar and the vinegar to the sauce – this will bring out flavours of the sauce and will prevent it from turning sourish). When the sauce is almost done, add some basilicum cut in thin ribbons. Meanwhile cook the pasta according to the instruction on the package. Drain the pasta and add them to the sauce. Usually, I like to cook the pasta with the sauce for few minutes to get them well mixed.

Serve the pasta with a lot of parmesan cheese and some pine nuts.