Ingredients (for 4 people):
360gr of Tagliatelle,
180gr of porcini mushrooms,
200g of zucchini,
200g of potatoes,
2 cloves of garlic,
60g of grated pecorino cheese,
10 cherry tomatoes,
extra virgin olive oil,
basil,
parsley,
salt and pepper.
METHOD:
Clean and slice the mushrooms and fry them in a pan with a drizzle of oil, garlic and parsley and cook for 5 minutes; add the cherry tomatoes cut in half, salt and pepper and cook for another 10 minutes. Clean the potatoes and half the zucchini into cubes, while the other half into thin slices, lightly flour them and fry in plenty of olive oil; drain on a sheet of paper to absorb excess oil and keep warm. Cook the potatoes and courgettes together with the pasta in abundant salted water, drain when al dente and toss in the pan together with the mushroom sauce, stirring with the grated pecorino and parsley. Serve on the plate with some fried zucchini and a few basil leaves.