INGREDIENTS (for 4 people):

• 360g Tagliatelle,
• 180g porcini,
• 200g courgettes,
• 200g of potatoes,
• 2 cloves of garlic,
• 60g of grated pecorino cheese,
• 10 tomatoes,
• extra virgin olive oil,
• basil,
• parsley,
• salt and pepper .

PROCESS:

Clean and slice the mushrooms and brown them in a pan with a little olive oil, garlic and parsley and cook for 5 minutes, add the tomatoes cut in half, salt and pepper and cook for another 10 minutes. Clean the potatoes and half zucchini into cubes, while the other half into thin slices, lightly dredge in flour and fry in olive oil, drain on a sheet of paper to absorb the excess oil and keep warm. Cook potatoes and zucchini together with the pasta in salted water, drain when al dente and toss in the pan with the sauce of mushrooms cooking with the grated cheese and parsley. Serve the dish with a bit of fried zucchini and a few leaves of basil.