This dish is usually made with rossinyols (Cantharellus cibarius) – wild mushrooms that are similar to the French chanterelle. If they are not available any good quality wild mushroom may be used instead.  

Serves 4

400 g ‘chanterelles’ or other quality mushrooms
4 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons flat leaf parsley, finely chopped
400 g ripe plum tomatoes, peeled, seeded and chopped
a grating of nutmeg
salt
freshly ground black pepper
400g short macaroni, such as ziti or penne                                                                                                              
freshly grated  Manchego or Pecorino cheese

Wash the mushrooms and cut them into 2 or 4 pieces. Heat the olive oil in a large frying pan and cook the onion over a moderate heat until it is translucent. Add the garlic and parsley and cook for another 2 minutes Add the mushrooms and continue to cook, uncovered, until they are tender and any liquid they have given off has evaporated. Add the tomatoes and cook for 10 minutes or until the sauce starts to thicken. Season with nutmeg, salt and black pepper.

Cook the macaroni in plenty of lightly salted boiling water until it is tender but still firm. Drain, and transfer to a heated serving bowl.  Pour over the sauce, toss lightly, and serve at once with grated cheese on the side.

 
From Mediterranean Vegetarian Cooking by Paola Gavin, John Blake Publishing Ltd

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