Tagliatelle with mushrooms are a first dish of Italian culinary tradition. It is a very light and tasty dish, suitable for vegetarians and those who follow a low-calorie diet, easy to prepare when you're in a hurry and have a little time or desire to cook.
- 300 grams of fresh mushrooms
- 200 ml vegetable stock
- 500 grams of chopped tomatoes into cubes (or type of cherry tomatoes)
- 380 grams of noodles
- A medium sized onion
- One tablespoon of extra virgin olive oil
- Salt and pepper (freshly ground) to taste
After putting water on to boil for the pasta in a pan large enough to prepare a sauce with olive oil, chopped onion and tomatoes diced (tomatoes or fresh cherry cut in half type) and wash carefully mushrooms, dry and then cut into thin slices. Cover and simmer for about ten minutes. Meanwhile, when the water has reached the boiling point, pour the noodles and boil to 'firm bite' and drain, a couple of minutes before the cooking time written on the package. Pour the noodles into the sauce along with a few tablespoons of the cooking water, pepper and taste and leave to cook uncovered for another ten minutes, stirring often.
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