Wild Garlic Noodle Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta
- 4 tomato (s), firm
- 400 g mushrooms
- 60 g wild arlic
- 2 tablespoon olive oil
- 130 g ham
- 125 ml red wine, dry
- 2 cloves garlic
- 1 tablespoon thyme, freshly chopped or dried
- 4 tablespoon olive oil
- 1 onion (s)
- 60 g parmesan, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the pasta in salted water. Wash, blanch, peel and core tomatoes and cut into 1 cm cubes. Clean the mushrooms with a dry cloth (they will turn brown quickly with water) and cut them into quarters.
- Chop the onion and sauté in olive oil. Add the mushrooms and steam them. Add diced tomatoes and sauté briefly. Cut the raw ham into cm squares and add to the mushrooms. Pour on the red wine. Season the sauce with salt, pepper and finely chopped garlic and reduce a little.
- Stir in wild garlic and 4 tablespoons of olive oil and let the sauce cook over low heat for about 5 minutes. Strain the pasta and place in the bowls. Pour the sauce over it and mix with the parmesan.
- Fresh baguette and salad go well with it.
- Variation: Replace wild garlic with 0.5 bunch of chopped parsley. Replace mushrooms with zucchini.
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