Preparation: 20 minutes
Cooking time: 25 minutes
Ingredients for 4 people:
- 400 g of cardoncelli mushrooms
- 350 g of fresh orecchiette
- 300 g of tomato pulp
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- 3 tablespoons of extra virgin olive oil
- Salt
- Grated pecorino cheese (optional)
Preparation:
Clean the mushrooms, removing the earthy part, and briefly immerse them in boiling water to facilitate cleaning the fungus between the dense gills.
Cut the mushrooms into small pieces and place them in a pan with the oil, crushed garlic, and parsley, and cook for 10 minutes.
Add the tomato pulp and continue cooking for another 15 minutes, adding salt towards the end of cooking.
Separately, cook the orecchiette in plenty of salted water and drain them.
Place the orecchiette in dishes and dress them with the mushroom sauce, adding cheese if you like.