| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Can’t, Stand, The, Heat |
2 |
servings |
INGREDIENTS
|
|
Some penne pasta |
| 1 |
lb |
Sliced fresh mushrooms |
|
|
A small container of fromage frais |
|
|
Grainy mustard |
|
|
White wine |
|
|
Olive oil |
| 4 |
|
Red peppers |
| 4 |
|
Tomatoes; peeled and chopped |
|
|
Garlic; chopped |
| 4 |
oz |
Black olives; chopped |
INSTRUCTIONS
Cut the 4 red peppers in half lenghthwise. Fill each half with a chopped
clove or two of garlic, scalded and peeled tomatoes and chopped black
olives.
Coat the pepper halves slightly in extra virgin olive oil and bake in a
very hot oven until the skin wrinkles and the edges begin to blacken.
For the pasta you will need enough penne pasta for two people. Fill a
saucepan with water and bring to the boil. Then wash and slice the
mushrooms and dice up the onions. Add the onions to a frying pan and soften
in some extra virgin olive oil. Add the mushrooms and cook until both are
soft.
Add the pasta to the boiling water and allow to cook until al dente. Mix
the mustard and white wine to taste and add to the fromage frais until you
have a thickish liquid, then pour into the onions and mushrooms and stir
well.
Toss in the cooked pasta until all is evenly coated in the sauce. Serve hot
with fresh basil and the peppers.
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