Mushroom & Sundried Tomato Pasta
By: Gorey
Published: Friday, April 16, 2010 - 7:29am

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

1 Heat 2 tbsp. of the olive oil in a saucepan over medium-high heat. 2 Add the onion and sauté for 1 minute, until slightly tender. 3 Add garlic and red pepper flakes, sauté one minute longer. 4 Stir in the anchovy fillets, and half the can’s oil, and mash everything in the pan until it is a slightly chunky paste. 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. 8 Remove the pan from heat, and add sundried tomato strips, salt and pepper. 9 Pour over hot pasta, top with copious amounts of parmesan cheese.

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.