Spaghetti Boscaiola with Porcini and Tomato pesto Combine with Persian Lime olive

Combine with Persian Lime olive oil

Excellent as a glaze for lamb

seafood and desserts

or mornay-style sauces

Combine with Pomegranate balsamic for a fantastic Lamb marinade or vinaigrette for baby arugula or spinach salad

Spaghetti Boscaiola with Porcini and Tomato pesto Combine with Persian Lime oliveDescription Spaghetti Boscaiola are made with tomato sauce enriched with porcini mushrooms pieces. It is simple but very tasty flavoured recipe. Preparation: bring 3 and 1 5 cups (0,75 Liter) of water and 2 tbsp of Extra Virgin Olive Oil to a boil in a large non stick skillet or pan. Add the contents of the package, cover and cook until most of the water has absorbed. Useful tips: during cooking add a crumbled sausage and some nuts. Wine: Sangiovese