Penne boscaiola with cooked ham

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Button mushrooms100 g
• Cooked ham30 g
• Tomato passata100 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Parmigiano Reggiano10 g
• Parsleyto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Bring a pan of water to the boil for the pasta.
2. Meanwhile, clean the button mushrooms with a damp cloth, trim the earthy end of the stalks and slice them; dice the cooked ham; peel and crush the garlic; wash and chop the parsley.
3. In a pan, warm the oil with the garlic over medium heat for a minute, until it sizzles; add the mushrooms, season lightly with salt and cook for 5 minutes over medium-high heat, until they have given off their water and turned golden.
4. Add the ham and the tomato passata and cook over low heat for 8 minutes, until the sauce thickens; remove the garlic.
5. Meanwhile, salt the water once boiling and cook the durum wheat penne for the packet time (about 11 minutes), until al dente.
6. Drain the penne into the sauce and toss for a minute over medium heat, until well coated; serve with the grated Parmigiano Reggiano and the parsley.