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