| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
July 1994 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 3 |
lg |
Garlic cloves; chopped |
| 1/2 |
lb |
Mushrooms; sliced |
| 4 |
|
Plum tomatoes; chopped |
| 2 |
tb |
Chopped fresh basil or 2 teaspoons dried |
| 2 |
tb |
Chopped fresh oregano or 2 teaspoons |
|
|
; dried |
| 3/4 |
lb |
Penne or other tubular pasta |
| 1/2 |
c |
Crumbled Gorgonzola cheese or other blue; (about 2 ounces) |
|
|
; cheese |
INSTRUCTIONS
Heat olive oil in heavy large skillet over medium-high heat. Add garlic;
saute 1 minute. Add mushrooms; saute until beginning to soften, about 5
minutes. Add tomatoes, basil and oregano and simmer until sauce thickens
slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room
temperature.)
Cook penne in large pot of boiling salted water until just tender but still
firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and
cooking liquid to sauce in skillet. Toss over medium heat until mixture is
heated through and sauce coats pasta. Season to taste with salt and pepper.
Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.
2 Generous Servings.
Bon Appetit July 1994
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