"Cavatelli Pugliesi" with Porcini Mushrooms - Authentic Apulian Pasta

A dish filled with the aroma of forest and tradition. The typical Apulian cavatelli, with their unique shape and hearty texture, meet the rich flavor of porcini mushrooms in a combination that tastes of authenticity. A culinary experience that tells the story of Southern Italy and its bond with nature’s gifts.

1) In a non-stick pan bring 700 ml of water to a boil with 2 tablespoons of extra virgin olive oil.
2) Pour the contents of the bag, cover, and cook over medium-low heat for 14 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue cooking for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy.
3) Season with salt, add extra virgin olive oil and let rest for 1 minute before serving.

Add 1/4 cup of white wine to the boiling water. Add a crumbled sausage and a handful of walnuts while cooking.

Pasta (durum wheat semolina, water) 88.5%, porcini mushrooms (Boletus edulis) 4.7%, vegetable broth (salt, vegetable protein broth extract (soy and corn), dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil), garlic, carrot, celery, onion, parsley, leek, black pepper, extra virgin olive oil. May contain traces of: other cereals containing gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemical ingredients, or animal derivatives.

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