Macaroni With Porcini Mushrooms

Preparation:

Preparation: In a saucepan, heat a knob of butter with three tablespoons of oil and flavor the whole garlic and the sliced mushrooms for a few minutes. Add the chopped tomato pulp, season with salt and pepper, cover and cook slowly for about 20 minutes. When cooked, add a little chopped parsley and remove the garlic. Boil the macaroni in plenty of boiling salted water. Drain them al dente and dress them with the mushroom sauce. Serve. This sauce can also be made without tomatoes, in which case 40 g of butter is needed. Accompanying wines: Trentino Müller Thurgau DOC, Collecimoli IGT Dei Colli Della Toscana Centrale, Castel Del Monte Chardonnay DOC.