Tomato and mushroom pasta as the first recipe of 2023 | Columnists | Magazine

May this year be full of health for everyone, may we have energy to carry out all our projects, may our cuisine continue to grow, may we value and enjoy the simplest things that are always the best, and may we maintain the unity of gastronomy.

After the banquets of meats, turkeys and pork that surely turned out great for us, it is good to lighten up the menu a bit in January, so we have selected a special recipe to start this new year.

Pasta is one of my favorite dishes, in addition to being easy to prepare, it combines perfectly with any other ingredient, it is light, but at the same time filling, we can make it by hand or buy dry pasta that we find to be of very good quality, the cooking al dente as it should be and a good sauce, which for today will be based on tomatoes, aroma of herbs and some garnish to contrast, in this case we chose the mushrooms.

Tomato and mushroom pasta

Ingredients for the pasta dough

300 grams of flour

· 3 eggs

½ teaspoon of salt

2 tablespoons of olive oil

Ingredients for the sauce

10 ripe tomatoes

2 tablespoons tomato paste

1 carrot

1 stalk of celery

1 pearl onion

2 garlic cloves

· Olive oil

500 grams of champignon mushrooms

Basil or chives

Salt, black peppercorns

Parmesan cheese to grate

Elaboration

1. For the dough, place the flour in the shape of a volcano, in the center add the beaten eggs, salt and olive oil.

2. Slowly knead until all the ingredients are mixed, then knead more vigorously until a homogeneous and compact dough is achieved, wrap it in kitchen plastic and set aside for 30 minutes.

3. Roll out with a rolling pin and then pass it in a pasta sheeter in the thinnest thickness possible, if you don’t have this, you can continue rolling it out, cut it into long strips and let it rest in the environment for 30 minutes.

4. Cook it in abundant boiling water with salt, drain and reserve.

5. For the sauce: blanch the tomatoes in boiling water (submerge them for a minute and cool them to remove the skin) and cut them into large pieces.

6. Chop the onion and garlic very finely, sauté them in olive oil, add the carrot and celery stalk, sauté and then add the tomato and tomato paste, cook over low heat for about 30 minutes and then remove the celery and carrot.

7. Chop the mushrooms into quarters and sauté them over very high heat with a little olive oil, add the tomato sauce and season with salt, black pepper and basil or chives chopped by hand.

8. Mix the sauce with the pasta, add a splash of olive and grated Parmesan cheese.