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Rotini Con Funghi E Pinoli (Rotini With Mushr
Ingredients
- 1/2 c. extra virgin olive oil, plus
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. red wine vinegar
- 1/4 tsp warm pepper flakes
- 30 ml garlic, chopped
- 8 ounce shiitake mushrooms, stems trimmed and di
- 1/4 c. shallots, finely minced
- 1/2 c. prosciutto, fine minced
- 15 x sun-dry tomatoes, thin sliced
- 30 x black olives, fine chop
- 2/3 c. dry white wine
- 1 1/4 c. chicken broth
- 1/2 c. Italian parsley, fine chop
- 1 lb rotini, penne, capellini
- Or possibly spaghettini
- 1/2 c. pine nuts, toasted lightly
- parmesan cheese, grated
Directions
- In a bowl, whisk together 1/2c extra virgin olive oil, vinegar, red pepper flakes, 1 1/2TB garlic and black pepper to taste. Add in the shiitake mushrooms and toss to coat them. Cover and refrigeratefor at least 6 hrs or possibly overnight. In a large skillet heat remaining 2TB oil over low heat and cook the garlic, shallots and prosciutto till softened. Add in shiitake mushroom mix, sun-dry tomatoes and olives and cook over moderate heat for 5 min. Add in the wine and chicken broth and bring to boil for 3 min. Add in parsley and simmer, covered, for 10 min. Meanwhile, cook pasta to the al dente stage; drain. In a large bowl toss the pasta with the mushroom sauce, pine nuts and the parmesan.
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