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| Meal Ideas |
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| Mushroom Pasta |
Ingredients for the Stir Fry
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1 (450 gm) package penne, farfalle or rotini pasta |
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1/4 cup extra virgin olive oil |
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1 cup chopped red onion |
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1 Tspn minced garlic |
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1/2 Tspn crushed red pepper |
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5 to 6 cups fresh white mushrooms, quartered |
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2 1/2 cups crimini mushrooms, quartered |
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1 can (about 14-1/2 ounces) Italian stewed tomatoes, coarsely chopped |
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1/4 cup sliced pitted calamata or ripe black olives |
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6 anchovy filets (about 1 Tbspn) coarsely chopped |
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3 Tbspns chopped drained capers |
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3 Tbspns chopped drained capers |
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Instructions
In a large saucepan cook pasta in salted water according to package directions. Drain; set aside. Meanwhile, in a large skillet over high heat, heat olive oil until hot. Add onion, garlic and red pepper; cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add mushrooms; reduce heat to medium; cook, stirring occasionally, until golden, about 5 minutes. Add tomatoes and continue to simmer uncovered, until slightly thickened, about 15 minutes. Stir in olives, anchovies, capers and salt; add reserved drained pasta. Simmer until pasta absorbs some of the sauce, about 3 minutes. Serve immediately with grated Parmesan cheese, if desired. Serves 6.
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