Pasta with Tomatoes, Mushrooms and Ham


250 g / 9 oz pasta
100 g / 4 oz boiled ham
200 g / 7 oz ceps (porcini) or champignons
4 tbsp tomato puree
2 tbsp butter

Cook pasta. Julienne ham and boiled mushrooms and fry in butter. Add tomato puree and boil, mix with pasta and serve.

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