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YIELD: 6 Portions


• 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


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 (

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