Pasta con pomodorini e funghi

I found lovely cherry tomatoes and fresh Cremini mushrooms at the market this morning. So I made a little pasta sauce. Cremini mushrooms are actually not fully grown Portobello mushrooms, and their firm texture makes them very versatile.


The sauce can also be used as an accompaniment for a fish or white meat dish.


1- Place a bit of olive oil in a pan and fry five cloves of garlic (crushed).
2- When they start giving their aroma, add 500 gr of Cremini mushrooms, washed and cut in slices. Mix and cook for about 15 minutes on medium to low fire.
3- Add about 250 gr of cherry tomatoes, washed and cut in half, a generous tables spoons of mixed Italian herbs (I used oregano, thyme and marjoram), a little bit of salt and fresh pepper to taste.
4- Let it simmer for about 10 more minutes. Mix with the pasta and serve immediately topped with freshly grated Parmigiano.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s