Crudaiola Pasta

Ingredients per 4 persons

Pasta, 4 cups
cherry tomatoes, 10
fresh tomatoes, 10 oz
olive oil
salt
Bread, 2 slices
Olive, a few
Basil, a handful
Thyme, 1 stick
Garlic, 2 cloves

Procedure

Cut the tomatoes into pieces and the cherry tomatoes in half. Marinate them for half and hour with one clove of garlic cut in half, the basil, the olives, the thyme, a pinch of salt and 4 tbsp of olive oil.

Toast the bread, rub it with the remaining garlic and reduce it into small crumbs.

Cook the pasta al dente, drain and mix it with the tomatoes.

Serve with a little olive oil, breadcrumbs and decorate with thyme and basil leaves.

Recipe:

– See more at: http://www.iloveitalianfood.org/recipes/pasta-crudaiola/?lang=en#sthash.UddKblGt.dpuf

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Pennette with peas and chiodini mushrooms

Ingredients per 4 persons

penne, 17 oz (other shape of medium pasta)
boiled peas, 8,8 oz
chiodini (honey) mushrooms, 8,8 oz
1 carrot
garlic, 1 clove
olive oil, 3 tbsp
salt
pepper

Procedure

Fry over low heat the garlic with the oil, add the boiled peas, the mushrooms, the diced carrot, salt and pepper and cook for a few minutes.
In a saucepan, boil water for the pasta, cook it, drain it and pour it into the pan of sauce.
Cook on a low-medium heat to season it more and serve.

Thanks to: Cooking With Julia

– See more at: http://www.iloveitalianfood.org/recipes/pennette-with-peas-and-chiodini-mushrooms/#sthash.RvahgNbd.dpuf