Italian Mushroom And Eggplant Sauce With Linguine

By á-170456

Ingredients

• 8 ounces linguine uncooked
• 2 tablespoons butter
• 1 pound fresh white mushrooms quartered
• 1 can stewed tomatoes - (15 oz)
• 7 1/2 ounces canned caponata (eggplant appetizer)
• 4 ounces hard salami diced

Details

Servings 4

Preparation

Step 1

Cook linguine according to package directions; drain; place in a serving bowl; cover to keep warm.

Meanwhile, in a large saucepan over medium-high heat melt butter; add mushrooms. Cook, stirring occasionally, until mushrooms release their liquid, about 5 minutes. Add tomatoes, caponata and salami; simmer to blend flavors, about 5 minutes. Add a pinch of sugar, if desired. Serve over warm linguine.

This recipe yields 4 servings.