FARFALLE - TOMATO MUSHROOM

By akselden

Ingredients

• 2 T. olive oil
• 1/2 C. onion, diced
• 4 green olives, finely chopped
• 1 C. mushrooms, sliced
• 1/2 tsp. capers
• 1 clove garlic, minced
• 1/4 tsp. thyme
• 1/4 tsp. oregano
• 1/4 tsp. red pepper flake (optional)
• Dash tabasco
• 3 roma tomatoes, diced
• fresh ground black pepper
• 1.5 oz. Jus de Poulet Lie Gold or Veggie Glace Gold
• 1/2 C. red wine
• 4-6 oz. water, hot
• 1/4 C. fresh parsley, finely chopped
• 12 oz. farfalle pasta
• fresh parmesan cheese, grated

Details

Servings 4

Preparation

Step 1

1. Cook farfalle according to package directions.

2. Meanwhile, saute onions in olive oil 2-3 minutes or until translucent. Add olives, then mushrooms and cook until mushrooms are tender. Add capers, garlic, thyme, oregano, red pepper flake and Tabasco. Add the tomoatoes and saute briefly. Add the Jus de Poulet Lie Gold and cook until dissolved, then add the red wine and reduce. Add enough water to reach the desired sauce thickness, then add parsley and salt and pepper to taste.

3. Toss with cooked farfalle and serve. Garnish with additional parsley and parmesan cheese.