Gigli con funghi e pomodoro Corbarino

Gigli with mushrooms and Corbarino tomato

Preparing a pasta dish with mushrooms and corbarino tomatoes is a culinary experience that takes you straight to the heart of Italian cuisine. This recipe, simple but rich in flavor, is perfect for a lunch or dinner that wants to amaze.

Ingredients 4 people

  • 400g Lilies of Gragnano PGI
  • 300g pioppini mushrooms
  • 500g Corbarino Tomato from Monti Lattari Di Martino
  • Parmigiano Reggiano to taste
  • 1 clove of garlic
  • 3 tablespoons extra virgin olive oil
  • Thyme to taste
  • Salt and black pepper to taste


Start by cleaning the mushrooms: remove the soil with a damp cloth and cut them into thin slices.

In a large pan, fry a clove of garlic in extra virgin olive oil. Once golden, add the mushrooms and cook over medium heat for about 10 minutes.

In the meantime, in another pan, cook the Corbarino Tomatoes with a drizzle of oil and a pinch of salt. Let it cook for about 15 minutes.

When the mushrooms are cooked, add the corbarino tomatoes and leave everything to flavor for another 5 minutes.

Cook the Gigli pasta in plenty of salted water following the instructions on the package for al dente cooking. Drain the pasta and pour it into the pan with the sauce.

Stir in the pasta with the sauce and serve hot. Add a little grated parmesan and garnish with fresh parsley to taste.

Here you are, a delicious pasta with mushrooms and Corbarino tomatoes, ready to be enjoyed!

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