One pot no chop vegetable pasta

Separate the cloves from one head of garlic and twist each clove to remove the skins. Nothing in this recipe is cut.

Drain a 170 g can of black pitted olives in a fine sieve. Rinse 225 g of cherry tomatoes in a colander.

Rinse 225 g of white mushrooms quickly, no longer, and pat each one completely dry.

Heat a large fry pan over medium with 35 ml of extra virgin olive oil.

After a couple of minutes add the garlic cloves and mix continuously about one minute until fragrant.

Add the mushrooms and mix continuously four to five minutes, so nothing browns too quickly, until lightly sauteed.

Add the cherry tomatoes and cook two to three minutes until lightly sauteed.

Add the olives and season with 2.5 g of sweet smoked Spanish paprika, 1 g of dried parsley, half a gram of dried thyme, a pinch of sea salt and cracked black pepper, and mix gently.

Add 120 ml of white wine, mix and simmer about three minutes until the alcohol has cooked off.

Add 720 ml of vegetable broth, turn up to high and bring to a boil.

Add 225 g of rigatoni and cook eight to nine minutes, stirring every two minutes or so.

Put the lid on, lower to a low medium heat and simmer two to four minutes until the pasta is just al dente.

Remove the lid, add a handful of fresh mozzarella balls, replace the lid, turn off the heat and leave 30 seconds so the cheese melts slightly.

Off the heat, garnish with fresh parsley.