Mushroom & Sundried Tomato Pasta
Ingredients
4 cloves garlic, minced
1/2 cup finely chopped onion
10 large white mushrooms, chopped (use other ‘shrooms if you like)
8 inches jarred sundried tomatoes olive oil, cut into thin strips
3 tablespoons olive oil
2 teaspoons red pepper flakes
1 teaspoon dried basil (a tbsp. or 2 of chopped fresh would be even better)
Preparation
2
Add the onion and sauté for 1 minute, until slightly tender.
3
Add garlic and red pepper flakes, sauté one minute longer.
4
5
Add the mushrooms and herbs, toss, cover and lower the heat.
6
Cook until the mushrooms release their liquid (which will give the sauce a lovely flavor).
7
Remove lid, stir add the 1 remaining tbsp. of olive oil (or the rest of the anchovy oil) to thin slightly.
9
Pour over hot pasta, top with copious amounts of parmesan cheese.
Tools
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About
Even if you don't like anchovies, give this a try. They don't add a fishy flavor, but rather take the place of salt in the dish - hence adding salt at the end, to taste.
This is an easy recipe that is great for carnivores and vegetarians alike.
Yield:
4.0 to 6
Added:
Friday, April 16, 2010 - 7:29am
