Strozzapreti ai funghi (Strozzapreti with Mushrooms)
Total Time30 minutesmins
Ingredients
500g1 lb strozzapreti pasta
500g1 lb mushrooms (see Notes), thinly sliced
2-3clovesof garlicpeeled and slightly crushed
A few sprigs of fresh parsleytrimmed and finely chopped
Olive oil
Salt and pepper
Instructions
Begin with a simple garlic soffritto, then add sliced mushrooms and sauté, seasoning with salt and pepper, until they have rendered their juices and softened. Turn off the heat and add chopped parsley—while there is still ample mushroom liquid in the skillet.
Meanwhile, boil your strozzapreti (or other pasta of your choice) in abundant, well-salted water until al dente. Add to the mushrooms and mix well, allowing the pasta to absorb the mushroom juice. Serve immediately. No need for grated cheese.