Mushroom & Sundried Tomato Pasta

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Photo: Gorey

Ingredients

4 cloves garlic, minced

1/2 cup finely chopped onion

1 inch can anchovy fillets (flat fillets oil are best)

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)

salt & pepper to taste

fresh grated parmesan cheese

Preparation

Heat 2 tbsp. of the olive oil in a saucepan over medium-high heat.

Add the onion and sauté for 1 minute, until slightly tender.

Add garlic and red pepper flakes, sauté one minute longer.

Stir in the anchovy fillets, and half the can’s oil, and mash everything in the pan until it is a slightly chunky paste.

Add the mushrooms and herbs, toss, cover and lower the heat.

Cook until the mushrooms release their liquid (which will give the sauce a lovely flavor).

Remove lid, stir add the 1 remaining tbsp. of olive oil (or the rest of the anchovy oil) to thin slightly.

Remove the pan from heat, and add sundried tomato strips, salt and pepper.

Pour over hot pasta, top with copious amounts of parmesan cheese.

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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.