300 g of type talharim macaroni
Mushroom sauce
3 tablespoons of chopped kale leaves, cut into pieces
1/2 cup of pitted green olives, cut in half
3 tablespoons of olive oil
1/4 teaspoon of oregano
1/4 teaspoon of Calabrian red pepper flakes
8 manjericão leaves
2 seedless tomatoes, diced
1 minced garlic clove
1 small onion, diced
1 yellow bell pepper, cut into squares
1 red bell pepper, cut into squares
Salt to taste
For sprinkling
Parmesan cheese, grated to taste
300 g of type talharim macaroni
Mushroom sauce
3 tablespoons of chopped kale leaves, cut into pieces
1/2 cup of pitted green olives, cut in half
3 tablespoons of olive oil
1/4 teaspoon of oregano
1/4 teaspoon of Calabrian red pepper flakes
8 manjericão leaves
2 seedless tomatoes, diced
1 minced garlic clove
1 small onion, diced
1 yellow bell pepper, cut into squares
1 red bell pepper, cut into squares
Salt to taste
For sprinkling
Parmesan cheese, grated to taste
In a large pot, place 3 liters of water, cover, bring to a boil, and let it simmer
Add one tablespoon of salt and let it simmer again
Add the macaroni in batches, mix well, and cook uncovered until al dente
Mushroom sauce
Over medium heat, sauté the garlic and onion in olive oil until softened
Add the tomato and cook for about 5 minutes
Add the peppers and cook for an additional 5 minutes
Add the olives, oregano, manjericão, Calabrian red pepper flakes, kale, and salt to taste; simmer gently, stirring occasionally, for an additional 5 minutes
Drain the macaroni
Mix with the mushroom sauce
Serve immediately, sprinkled with grated Parmesan cheese.
