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Categories:Viewed: 29 - Published at: 3 years ago
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons finely chopped flat-leaved parsley
- 2 cups coarsely chopped tomatoes
- 4 cups assorted wild mushrooms, like chanterelles, pleurotes, shiitake and morels (halve any large mushrooms)
- Salt to taste
- 3/4 pound imported farfalle or penne
Method
- Heat the oil in a skillet or medium-size saucepan, add the onion and cook over medium heat, uncovered, until translucent.
- Toss in the garlic and parsley and cook for 1 minute, then add the tomatoes and cook over medium heat, covered, for 5 minutes.
- Add the mushrooms and cook, covered, for another 5 minutes.
- Add salt to taste and continue to cook the mixture for 5 minutes more.
- Meanwhile, cook the pasta in a large pot of rapidly boiling salted water until al dente.
- Drain and toss with the mushrooms and tomatoes.
- Serve hot, at room temperature or chilled.
