Pasta with young capuchins and mushrooms

Name: pasta with young capuchins and mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g wholemeal penne rigate; 2 onion shredded; 3 el traditional olive oil; 1 tray sliced chestnut mushrooms; 2 toe garlic shredded; 2 tl dried sage jar 10 g; 2 look tomato cubes; 2 pot young capuchins in pot leaked out

Whole grain penne with young capuchins, mushrooms, tomato cubes and sage

Ingredients

300 g wholemeal penne rigate
2 onion shredded
3 el traditional olive oil
1 tray sliced chestnut mushrooms

2 toe garlic shredded
2 tl dried sage jar 10 g
2 look tomato cubes
2 pot young capuchins in pot leaked out

Directions

Cook the penne according to the instructions on the package. Fry the onion in 2 tablespoons of oil until golden brown, add the chestnut mushrooms and stir fry until they release moisture.
Add the garlic, sage, tomato cubes and capuchin. Bring to the boil while stirring and simmer for 5 minutes. Season with salt and pepper.
Drain the penne and stir in the rest of the oil. Put the penne in 4 deep plates and spoon the sauce with the capuchin on it.