| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Italian |
Pasta, Salads, Italian |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil; plus |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Red wine vinegar |
| 1/4 |
ts |
Hot pepper flakes |
| 3 |
cl |
Garlic; minced |
| 8 |
oz |
Shiitake mushrooms stems trimmed and diced |
| 1/4 |
c |
Shallots, finely chopped |
| 1/2 |
c |
Prosciutto; fine chopped |
| 15 |
|
Sun-dried tomatoes thin sliced |
| 30 |
|
Black olives; fine chop |
| 2/3 |
c |
Dry white wine |
| 1 1/4 |
c |
Chicken broth |
| 1/2 |
c |
Italian parsley; fine chop |
| 1 |
lb |
Rotini, penne, capellini or spaghettini |
| 1/2 |
c |
Pine nuts; toasted lightly |
|
|
Parmesan cheese; grated |
INSTRUCTIONS
In a bowl, whisk together 1/2c olive oil, vinegar, red pepper flakes, 1
1/2TB garlic and black pepper to taste. Add the shiitake mushrooms and toss
to coat them. Cover and chill for at least 6 hours or overnight. In a large
skillet heat remaining 2TB oil over low heat and cook the garlic, shallots
and prosciutto till softened. Add shiitake mushroom mixture, sun-dried
tomatoes and olives and cook over moderate heat for 5 minutes. Add the wine
and chicken broth and bring to boil for 3 minutes. Add parsley and simmer,
covered, for 10 minutes. Meanwhile, cook pasta to the al dente stage;
drain. In a large bowl toss the pasta with the mushroom sauce, pine nuts
and the parmesan.
A Message from our Provider:
“Jesus: to know him is to love him”