Mushroom & Sundried Tomato Pasta
4 cloves garlic, minced
10 large white mushrooms, chopped (use other ‘shrooms if you like)
3 tablespoons olive oil
2 teaspoons red pepper flakes
1 teaspoon dried basil (a tbsp. or 2 of chopped fresh would be even better)
Add the onion and sauté for 1 minute, until slightly tender.
Add garlic and red pepper flakes, sauté one minute longer.
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.
Pour over hot pasta, top with copious amounts of parmesan cheese.
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.
4.0 to 6
Friday, April 16, 2010 - 7:29am