In this video Piero explains how to make the recipe. Or read it below.

Preparation

• Boil the water. By letting the water boil thoroughly, the pasta gets a kind of 'shock' in the water, which makes the pasta al dente (al dente). If you heat the pasta in water that is too cold, you run the risk of the pasta becoming limp.

• Halve the tomatoes, chop the oyster mushrooms into coarse pieces, the parsley finely and the garlic into thin slices.

Step 1: Cook the pasta

• Throw a fist of (sea) salt into the boiling water. This seems like a lot, but this way the water is salty enough to give the pasta enough flavor. The paste will not absorb all the salt.

• Cook the pasta according to the package. According to Piero, the tip from many cooking programs to add olive oil to the pasta water is nonsense. According to him, plenty of water with enough salt and stirring occasionally is sufficient.

NB! Set aside a cup of the pasta water. We still need this at the end.

Step 2: Prepare the oyster mushroom mixture

• Throw a generous dash of olive oil (approx. 12 tablespoons / 120ml) into the frying pan and heat the oil over low heat.

• When the olive oil is hot, add the garlic and let it simmer. NB! Do not let the garlic burn. Tilt the pan occasionally to fry it.

• Once the garlic is golden brown, increase the heat slightly and add the oyster mushrooms. Add a little salt to draw the moisture from the oyster mushrooms. Mix well.

• If you like it spicy, you can add ½ teaspoon of chili flakes.

• When the oyster mushrooms are brown and cooked, lower the heat and add the halved tomatoes.

• Add a large scoop of pasta water to the oyster mushrooms to make the sauce creamier and let it simmer until the tomatoes are soft.

Step 3: Serve the pasta

• Drain the pasta and add it to the rest of the oyster mushroom mixture

• Turn off the heat and add the parsley.

• Stir everything together and serve.