Penne With Mushroom Puttanesca

Penne With Mushroom Puttanesca
Penne With Mushroom Puttanesca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    package penne pasta - (12 oz) uncooked

  • 1/4

    cup olive oil

  • 1/2

    cup chopped red onion

  • 1

    teaspoon minced garlic

  • 1/2

    teaspoon crushed red pepper

  • 1

    pound fresh white mushrooms quartered (or a mixture of mushrooms)

  • 8

    ounces crimini mushrooms quartered

  • 1

    can Italian stewed tomatoes - (14 1/2 oz) coarsely chopped

  • 1/4

    cup sliced pitted calamata or ripe black olives

  • 6

    anchovy filets coarsely chopped

  • 3

    tablespoons chopped drained capers

  • 1

    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. This recipe yields 6 servings.

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