400 g pennette
40 g pitted black olives
400 g porcini mushrooms
120 g smoked bacon
1 bunch parsley
½ glass olive oil pepper
300 g peeled tomatoes
Thinly slice the mushrooms, dice the bacon, and chop the tomatoes and olives.
Toss the bacon in a hot pan for a few minutes, while gently frying the diced onion in a separate pan.
Add the mushrooms to the onions, cook for a few minutes, then add the bacon. Add the tomatoes and olives and cook for about 10 minutes.
Meanwhile, cook the pasta. Add the chopped parsley to the sauce, and some cooking water form the pasta, if necessary.
Drain the pasta, stir through the sauce, and serve.