Estate Pasta Italia

Summary

Ingredients

• 500 g penne riate
• 30 g capers
• 200 g olives (Kalamata olives), without stone
• 600 g cherry tomato (s)
• 150 g rocket
• 1 bunch spring onion (s)
• 500 g mushrooms, brown
• 100 g Grana Padano, shaved
• 200 g Goronzola
• 1 pot basil
• some olive oil
• salt and pepper
• some margarine

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Instructions

1. Halve the capers, cut the olives in half, cut the rocket into pieces approx. 3 cm long, cut the spring onions, cut the cherry tomatoes into olive-sized pieces and put everything aside.
2. Put on salt water for the penne rigate.
3. Cut the brown mushrooms into 0.5-0.7 cm thick slices. When the pasta is put in the boiling water, fry the mushrooms in a little margarine.
4. Drain the Penne Rigate, do not rinse, but put it back into the warm saucepan immediately. Add the fried mushrooms, capers, olives, rocket, spring onions, cherry tomatoes, the grated Grana Padano and the Gorgonzola in small pieces. Add a little olive oil, salt and pepper and mix well.
5. Finally, pluck the basil, add and mix again briefly.
6. Tip: You can also add a little fried meat if necessary.