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Pour aboundant olive oil into a pan along with two cloves of garlic. Fry lightly the garlic, then join the boletus cut into slices along with their stems. As they get browned, add the fresh tomatoes or bottle tomatoes, salt and a pinch of pepper. Let the sauce boil to condense it . Prepare the egg pasta and cut it into the wide shape of pappardelle. Boil them in salted water, strain and season them with the boletus sauce. Mix and serve it hot. If you like, strew it with minced persley.
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