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Penne with Mushroom Puttanesca

1 package (12 ounces) penne pasta, uncooked
1/4 cup olive oil
1/2 cup chopped red onion
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
1 pound (about 5 cups) fresh white mushrooms, quartered or a mixture of mushrooms
8 ounces (about 2-1/2 cups) crimini mushrooms, quartered
1 can (about 14-1/2 ounces) Italian stewed tomatoes, coarsely chopped
1/4 cup sliced pitted calamata or ripe black olives
6 anchovy filets (about 1 tablespoon) coarsely chopped
3 tablespoons chopped drained capers
1 teaspoon salt

In a large saucepan cook pasta in salted water according to package directions. Drain; set aside. Meanwhile, in a large skillet over high heat, heat olive oil until hot. Add onion, garlic and red pepper; cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add mushrooms; reduce heat to medium-high; cook, stirring occasionally, until golden, about 5 minutes. Add tomatoes; reduce heat to medium; simmer uncovered, until slightly thickened, about 15 minutes. Stir in olives, anchovies, capers and salt; add reserved drained pasta. Simmer until pasta absorbs some of the sauce, about 3 minutes. Serve immediately with grated Parmesan cheese, if desired.
YIELD: 6 Portions

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