Estate Pasta Italia

Ingredients for 4 servings:

• 500 g Penne Rigate
• 30 g capers
• 200 g olives (Kalamata olives), pitted
• 600 g cherry tomatoes
• 150 g arugula
• 1 bunch of spring onions
• 500 g mushrooms, brown
• 100 g Grana Padano, sliced
• 200g Gorgonzola
• 1 pot of basil
• some olive oil
• salt and pepper
• some margarine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Summer pasta with capers, Kalamata olives, tomatoes, arugula, mushrooms, Gorgonzola and Grana Padano

Halve the capers, halve the olives crosswise, cut the arugula into approximately 3 cm long pieces, slice the spring onions, cut the cherry tomatoes into olive-sized pieces, and set everything aside. Boil salted water for the penne rigate. Cut the brown mushrooms into 0.5 – 0.7 cm thick slices. While the pasta is boiling, fry the mushrooms in a little margarine. Drain the penne rigate; do not rinse, but immediately return it to the warm pot. Add the fried mushrooms, capers, olives, arugula, spring onions, cherry tomatoes, the shaved Grana Padano, and the Gorgonzola in small pieces. Add a little olive oil, salt, and pepper, and mix well. Finally, tear the basil, add it, and mix briefly again. Tip: You can also add a little roasted meat if desired.