Ingredients
- 4 oz pasta (penne)
- 2 large portabella mushrooms
- 6 oz button mushrooms
- 1 small red bell pepper
- Oil spray
- ¾ cups black olives
- 3 garlic cloves chopped
- 2 teaspoons sun dried tomatoes
- ¼ cup dried porcini mushroom
- 1 teaspoon olive oil
- 2 – 3 tablespoons fresh basil leaves
- Extra virgin olive oil
- 2 tablespoons pecorino – romano cheese
- 2 teaspoons parmesan cheese
Method
- Cook pasta and drain and keep aside
- Slice portabella mushrooms lengthwise into ½ inch and then chop them into about 1 inch cubes
- Slit button mushrooms and slice them into thick pieces
- slice bell pepper into thin stripes
- Spray a little bit of oil on a cookie sheet and spread the mushrooms and bell pepper on the cookie sheet. Then spray oil again and mix well with hands
- Broil at 450 F for about 10 – 15 minutes
- Meanwhile wash porcini mushrooms thoroughly (they tend to have soil particles in them) and then soak in a very little bit water for about 10 minutes
- chop sun dried tomatoes into very small pieces
- In a skillet and olive oil and add chopped garlic and sauté for a minute or lightly golden
- Add sun dried tomato and porcini mushrooms and fry for a about 2 minutes
- Add pasta, mushroom, bell pepper and olives to the skillet and mix well while keeping in a very low flame
- Add basil, pecorino cheese and mix well
- Sprinkle with extra virgin olive oil and top with parmesan cheese
- Serves 2 main dishes
Normally I use whole black olives. They taste better and firm. Pitted olive oil tends to be a bit mushy and not as tasty as the whole olives.
Lovely comfort food. I would love that for lunch.