Tagliatelle alla boscaiola recipe

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:

1. 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.
2. 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.
3. Add the chopped tomato, seasoning with a pinch of salt and a pinch of sugar to counteract the acidity.
4. 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.
5. While the boscaiola sauce is being made, boil the tagliatelle in salted water until al dente.
6. Tip:If you have doubts about the cooking time, it is better to check the instructions on the pasta package.
7. Mix the pasta and sauceoff the heat so that it does not overcook.
8. Serve the tagliatelle a la boscaiola immediatelyso that the pasta does not spoil. Sprinkle some chopped fresh parsley on each plate and enjoy!