Chanterelle Bucatini alla Boscaiola
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Cooking tools:
- Pepper mill
- Skillet
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Spoon
- Serving bowl
Ingredients
- ½ cup extra virgin olive oil
- 2 cloves garlic cloves, peeled & minced
- 16 ounces chanterelle mushrooms, trimmed
- 1 teaspoon minced fresh rosemary
- 1 cup tomato puree
- 1 teaspoon kosher salt
- 1 pinch freshly cracked black pepper
- 1 tablespoon minced fresh flat-leaf parsley
- 1 pound bucatini
- ¼ cup freshly grated pecorino romano cheese for serving
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