Penne con Funghi e Timo

• 14 ounces/400 g penne (or other medium-size maccheroni from Italy)
• 1 tablespoon/

Set a large pot of cold water to boil. Once the water reaches a boil, toss in a pinch of coarse or sea salt if you wish. If you have added salt, let the water return to a rolling boil. Cook the penne until al dente and then drain them in a colander. Do not rinse. While the water is heating up, you should begin the preparation of the sauce. In a large skillet, melt the butter with the olive oil