Summer may be officially over, but we can always try to recreate the taste and feel of summer with a good recipe. With all the photos coming in from Milan Fashion Week (especially those from the colourful Dolce & Gabbana show) I'm personally craving the taste of Italy, and so I wanted to share a pasta dish that a friend of mine once cooked for me and that always brings back my memories of the Tuscan sun even when I'm in (rainy) London.

Screen Shot 2015-09-29 at 11.08.33 Street style in sunny Milano

Screen Shot 2015-09-29 at 11.23.42 Dolce & Gabbana s/s 16

Ingredients for approximately 4 servings

  • 400 gr. pasta (I always choose a large type of pasta for this recipe, such as Conchiglie)

  • 200 gr. truffle salami (if you can't find truffle salami, you can use normal salami and truffle oil)

  • 1 large red onion

  • 400 gr. chestnut mushrooms

  • 4 hands full of rucola

  • 12 sundried tomatoes

  • 200 gr. crème fraîche

  • parmesan cheese

  • olive oil



Preparation method

  1. Cut the onion

  2. heat 1 tbsp of olive oil in a pan, add the onion and cook until soft

  3. In the meantime cut the mushrooms, and add them to the onion

  4. Boil water for the pasta and cook them following the instructions on the package

  5. Cut the salami in small strips and fry for a couple of minutes

  6. Cut the sun-dried tomatoes in half and add them to the pan

  7. Stir in the crème fraîche

  8. Add the rucola and mix well

  9. Drain the pasta when it's ready and add to the sauce

  10. Serve with parmesan cheese

Buon appetito!


Photo sources top to bottom: my own, Phil Oh, Alessandro Garofalo / Indigitalimages.com, rest: my own

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