FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines and
other Publications

An extensive selection of free magazines and other publications for qualified professionals

PENNE WITH MUSHROOM PUTTANESCA

YIELD: 6 Portions


INGREDIENTS

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


DIRECTIONS

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.


The Mushroom Council (www.mushroomcouncil.com)
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages