- 4
Ingredients
- 1 recipe Basic Fresh Egg Pasta (see recipe)
- 3 tablespoons olive oil
- 2 garlic cloves coarsely chopped
- 1 pound white mushrooms cut thick slices
- 2 cups pitted black olives
- 1/4 cup finely-chopped fresh Italian parsley
- 1/2 cup butter
- 1/4 teaspoon red chile flakes
- Salt to taste
- Freshly-ground black pepper to taste
- Parmigiano-Reggiano for grating
Preparation
Step 1
Prepare the pasta dough according to the recipe and roll it out to the fourth from last thickness on a pasta rolling machine. Cut into 1/4-inch thick ribbons and set aside.
In a 12- to 14-inch skillet, heat the olive oil over high heat until smoking. Add the garlic and mushrooms and saute over high heat until the mushrooms are browned. In the bowl of a food processor, combine the sautéed mushrooms and garlic, the olives and the parsley and puree. Season with salt and pepper, to taste.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In the same saute pan, heat the butter over high heat until it foams and subsides. Add the olive puree and chile flakes and cook 5 minutes. Season to taste.
Cook the pasta in the boiling water 1 or 2 minutes. Drain and toss in the saute pan with the sauce. Divide evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.
This recipe yields 4 servings.
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