I love this wonderful Italian pasta alla boscaiola recipe. Among its very simple ingredients are mushrooms (the kind you like best), tomato, bacon and black olives.
These tagliatelle alla bocaiola that I share are a fairly quick recipe because while the sauce is being made the tagliatelle are boiled, with which in about half an hour we will have a sensational dish that is different from the usual recipes.
Ingredients to make Tagliatelle alla boscaiola:
- 400 grams of Tagliatelle
- 300 grams of Portobello mushrooms
- 1 unit of onion
- 150 grams of Bacon
- 400 grams of canned chopped tomato
- 15 units of black olives
- 1 splash of white wine
- 2 tablespoons of olive oil
- 1 pinch of salt
- 1 pinch of sugar
- 1 pinch of black pepper
- 1 handful of fresh parsley
How to make Tagliatelle alla boscaiola:
- First of all, to make these tagliatelle alla boscaiola, you have to brown the baconin a pan without any oil until it is golden brown and remove it to a plate.
- In the same pan, sauté the chopped onion with the chopped mushrooms. If necessary, add a little olive oil so that they are well-fried.
- Add the chopped tomato, seasoning with a pinch of salt and a pinch of sugar to counteract the acidity.
- Then add the reserved bacon, the chopped black olives and a splash of white wine. Letthe boscaiola sauce cook over low heat for approximately 30 minutes.
- While the boscaiola sauce is being made, boil the tagliatelle in salted water until al dente.
- Tip:If you have doubts about the cooking time, it is better to check the instructions on the pasta package.
- Mix the pasta and sauceoff the heat so that it does not overcook.
- Serve the tagliatelle a la boscaiola immediatelyso that the pasta does not spoil. Sprinkle some chopped fresh parsley on each plate and enjoy!
