Spaghetti autunnali ai porcini con noci, pinoli e rucola

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

– 320g Spaghetti alla Chitarra
– 2 jars of Bresaola, porcini and Sassella sauce
– 20g pine nuts
– 30g Walnut kernels
– Rocket to taste
- Salt to taste
– Black pepper to taste
– EVO oil l'Ùogghje

  • Cooking time

    50 min.

  • Difficulty

    Easy

  • Cost

    €

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  • L'ùogghje Extra Virgin Olive Oil
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Preparation

- Cook the pasta in salted water
- Heat two jars of porcini sauce
- Season the pasta with half the sauce, leaving a drop of cooking water
- Pour it onto the plates, adding more sauce to taste, the coarsely crumbled walnut kernels, the whole pine nuts and the chopped rocket leaves
- Pour a drizzle of EVO oil into the Uogghje and a sprinkling of black pepper to taste

Suggestions

This dish is typically autumnal
Enriched with pine nuts and walnuts, it is tasty and very quick to prepare
You can add sliced ​​sautéed mushrooms to enrich it and if you like it, try adding a little white truffle butter to make it more delicious.

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