Spaghetti with Mushrooms and Olives
Mushrooms and olives: a combination that in theory did not convince me so much but that won me over when I tasted it! The rosemary-scented mushroom and olive sauce is really a great condiment to enjoy good Italian pasta. It is a rustic sauce that can be prepared in no time. In the heart of winter, when the cold presses on and the soul seeks comfort in food, a recipe is born that is a real culinary embrace: Spaghetti with Mushrooms and Olives, a symphony of flavors and aromas that celebrates the simplicity and richness of the earth, in a version that can be fully enjoyed even by those who avoid gluten and lactose. These gluten and lactose-free Spaghetti with Mushrooms and Olives are more than a recipe: they are a journey, an experience, a moment of pure culinary joy, accessible to all and full of taste. Prepare to be blown away by a dish that warms the body and soul, celebrating the beauty of simplicity and depth of flavor.
Ingredients
200g of Gluten Free Spaghetti: The perfect base for those who want pasta without sacrificing lightness.1 Clove of Garlic: Selected and cared for, deprived of the soul for a delicate taste.1/2 Powerful Chili: For those who love the thrill of a heart-warming flavor.Extra Virgin Olive Oil: The liquid gold that makes the ingredients dance.5 Champignon mushrooms (or Porcini mushrooms, if available): The royalty of the woods within reach of a fork.5 Olives of Gaeta: Black buds of flavor, which break the monotony with their flavor.1 bunch of parsley: For a freshness that renews the palate.Fresh Black Pepper and Salt to taste: The guardians of perfect balance.
Steps
Start with a finely chopped parsley, chili and garlic (without germ), a trio that promises to light up the bases of your sauce with vibrant notes. Clean the mushrooms by removing any residue of soil (without water to preserve their texture) and slice them thinly for a complete immersion in the flavor. Heat the oil in a pan and fry the aromatic mix before welcoming the mushrooms, letting them embrace the heat for a couple of minutes. Enrich with olives before covering, creating a microcosm of flavors. Cook the spaghetti in salted water until al dente, saving some of the cooking water for the grand finale. Combine pasta and sauce in a pan, adding cooking water and the remaining parsley. Sauté with skill until an enveloping cream is formed, witness to a loving cooking. A drizzle of raw extra virgin olive oil will crown the dish, sealing the understanding between ingredients with a note of unparalleled freshness.
Mushrooms and olives: a combination that in theory did not convince me so much but that won me over when I tasted it! The rosemary-scented mushroom and olive sauce is really a great condiment to enjoy good Italian pasta. It is a rustic sauce that can be prepared in no time. In the heart of winter, when the cold presses on and the soul seeks comfort in food, a recipe is born that is a real culinary embrace: Spaghetti with Mushrooms and Olives, a symphony of flavors and aromas that celebrates the simplicity and richness of the earth, in a version that can be fully enjoyed even by those who avoid gluten and lactose. These gluten and lactose-free Spaghetti with Mushrooms and Olives are more than a recipe: they are a journey, an experience, a moment of pure culinary joy, accessible to all and full of taste. Prepare to be blown away by a dish that warms the body and soul, celebrating the beauty of simplicity and depth of flavor.
Ingredients
200g of Gluten Free Spaghetti: The perfect base for those who want pasta without sacrificing lightness.
1 Clove of Garlic: Selected and cared for, deprived of the soul for a delicate taste.
1/2 Powerful Chili: For those who love the thrill of a heart-warming flavor.
Extra Virgin Olive Oil: The liquid gold that makes the ingredients dance.
5 Champignon mushrooms (or Porcini mushrooms, if available): The royalty of the woods within reach of a fork.
5 Olives of Gaeta: Black buds of flavor, which break the monotony with their flavor.
1 bunch of parsley: For a freshness that renews the palate.
Fresh Black Pepper and Salt to taste: The guardians of perfect balance.
Steps
Start with a finely chopped parsley, chili and garlic (without germ), a trio that promises to light up the bases of your sauce with vibrant notes. Clean the mushrooms by removing any residue of soil (without water to preserve their texture) and slice them thinly for a complete immersion in the flavor. Heat the oil in a pan and fry the aromatic mix before welcoming the mushrooms, letting them embrace the heat for a couple of minutes. Enrich with olives before covering, creating a microcosm of flavors. Cook the spaghetti in salted water until al dente, saving some of the cooking water for the grand finale. Combine pasta and sauce in a pan, adding cooking water and the remaining parsley. Sauté with skill until an enveloping cream is formed, witness to a loving cooking. A drizzle of raw extra virgin olive oil will crown the dish, sealing the understanding between ingredients with a note of unparalleled freshness.
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