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Pasta Boscaiola

GialloZafferano's picture
When the porcini mushrooms are in season, you can prepare a great pasta boscaiola with bacon, olives, tomatoes, garlic and parsley... let's see how to do.
  Smoked bacon 120 Gram
  Black olives 40 Gram, pitted
  Cherry tomatoes 300 Gram
  Parsley 3 Tablespoon
  Ridged pasta 400 Gram, boil
  Olive oil To Taste
  Salt and pepper To Taste
  Garlic 1 Clove (5 gm)
  Onion 1 Small, chopped finely
  Porcini 400 Gram

1. In a small pan, sauté smoked bacon. Set aside.
2. In another large pan sauté garlic and onion with some oil. Sauté until brown then add the porcini mushrooms, which have been cleaned and cut. Cook the mushrooms for about 10 minutes on a high flame.
3. After 10 minutes, add the smoked bacon, the tomatoes and the olives, cut into rings, to the mushrooms. Brown everything for 10 minutes.
4. In the meantime, boil the pasta for 10 minutes on medium heat, so that when the pasta is cooked, the sauce will be ready, too.
5. When the pasta is al dente, drain it.
6. Add plenty of chopped parsley and stir it in. If the sauce is a bit dry, add a little of the pasta cooking water.
7. Finally, toss in the pasta and stir.

8. Sprinkle some parsley and serve pasta boscaiola along with Italian bread.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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Average: 4.2 (6 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1150 Calories from Fat 129

% Daily Value*

Total Fat 15 g23%

Saturated Fat 2.6 g13%

Trans Fat 0 g

Cholesterol 24.7 mg8.2%

Sodium 758.5 mg31.6%

Total Carbohydrates 190 g63.2%

Dietary Fiber 17.2 g68.9%

Sugars 14.6 g

Protein 62 g124.2%

Vitamin A 55.6% Vitamin C 128.5%

Calcium 35.9% Iron 64%

*Based on a 2000 Calorie diet

Pasta Boscaiola Recipe Video