Cellentani with porcini mushrooms, rocket and Pula tomatoes
- 300 g Cellentani 97
- 300 g fresh or frozen porcini mushrooms
- 200 g rocket
- 300 g ripe Pula tomatoes
- 2 cloves garlic, salt, pepper,
- extra virgin olive oil
Clean the mushrooms thoroughly and slice them. Soften 2 cloves of unpeeled garlic in a few tablespoons of oil in a frying pan, crush them and then remove them. Put the mushrooms in the oil, cover the pan and cook over a low heat for about 10 minutes, stirring occasionally.
Chop the cherry tomatoes into cubes in a bowl and dress with olive oil, salt, pepper and a little balsamic vinegar if desired.
Wash the rocket, removing the hardest part of the stalk, and roughly chop it. Bring plenty of salted water to the boil and cook the pasta al dente together with the rocket. Drain the pasta and rocket, put into the frying pan with the porcini mushrooms and toss, adding the cherry tomatoes just before taking the pan off the heat. Serve straightaway, sprinkling the dish with freshly milled pepper.