Handmade Pici with Porcini Mushrooms and Cherry Tomatoes | Carlo Florence chef

Ingredients

• 500 g (1.1 lb) pici pasta ( follow my simple recipe to make them by hand )
• 250-300 g (9-10 oz) cherry tomatoes
• 300 g (10 oz) porcini mushrooms
• 2 garlic cloves
• Extra virgin olive oil
• Wild Tuscan mint (calamint)
• Salt and pepper
• Clean and slice the porcini mushrooms. Wash and drain the cherry tomatoes. Peel and lightly crush the garlic cloves.
• In a separate pan, heat 2 tablespoons of olive oil and sauté the porcini mushrooms for 2-3 minutes. Add the mushrooms to the tomato sauce and adjust seasoning with salt and pepper.
• Serve immediately while hot.
• First courses