Farfalle With Mushrooms And Tomato

Preparation:

Preparation: Clean the mushrooms, remove the earthy and hard parts, wash them quickly in cold water, drain them, dry them and cut them into slices; peel the garlic cloves and crush them lightly. Blanch the tomatoes in boiling water, drain them, remove the peel, seeds and vegetable water and cut them into cubes. Wash and chop the parsley. Sauté 1 clove of garlic and a little parsley in a pan with 2 tablespoons of oil; add the mushrooms and brown them over a moderate heat for about 3 minutes, stirring occasionally with a wooden spoon. At this point, in another pan with the remaining oil, sauté the second clove of garlic with a little chilli pepper, add the tomatoes, a pinch of salt and pepper and cook over high heat for about 5 minutes; add the mushrooms and continue cooking for 2-3 minutes, stirring occasionally. In the meantime, bring plenty of water to the boil; salt it and cook the farfalle. Drain them al dente, dress them with the prepared mushroom sauce, pour them onto a serving plate, sprinkle them with the remaining parsley and serve them, accompanied, if desired, with grated Parmesan cheese. Wine: Erbaluce di Caluso (white - Piedmont) served at 12 degrees.