Florentine-style elbows

PREPARATION:

1. Cook CAPPELLO BIANCO PIPE REGATE al dente for 8 minutes in a large amount of salted boiling water in a saucepan. Before draining all the water, pour about 100 ml of water into a glass. The high content of starch in this water will then make the sauce thicker and silky. 
2. Heat a large pan on medium-high heat, add olive oil, mushrooms, finely chopped garlic, add salt and pepper to taste. Cook for 5 to 8 minutes until the mushrooms get a pleasant golden brown color.
3. Cut cherry tomatoes in half and put into a pan, add white wine and cream; cook and stir until the liquid evaporates to ¼ cup. 
4. Add pasta and remained starch water. Stir until pasta is completely covered with sauce. Split in portions, grate or cut parmesan into slices, sprinkle the dish and abundantly garnish with fresh basil. Buon appetito!