Ingredients
-150 Grams of mushrooms
– 1 onion blonde small
– 1 tablespoon extra virgin olive oil
– 100 ml of vegetable broth
– Sale
– Freshly ground black pepper
– 250 g of chopped tomatoes into cubes
– Sugar
– Oregano
– 160 g of egg noodles
 

Preparation
– Clean the mushrooms, wash them under running cold water and slice
– Peel the onion and chop very finely
– Put the oil and onion in a frying pan and fry over a gentle heat until it is well browned you
– Combine a ladle of broth, a pinch of salt, a sprinkling of pepper and cook covered for 5 minutes then add the mushrooms then
– Stir, add a pinch of salt and a little vegetable broth and cook for another 5 minutes
– Add the tomatoes into pieces
– Add the tomato a large pinch of salt, a pinch of sugar, a handful of oregano
– Leave to a boil and simmer over low heat for about 15 minutes
– Boil the noodles in salted water
– Jump the drained pasta into the pan of sauce for a few minutes, stirring frequently
– Serve with a drizzle of olive oil.

Barbara Farinelli – www.lospicchiodaglio.it