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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
¾ pound imported farfalle or penne
Nutritional analysis per serving (4 servings)
71 grams carbs; 438 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 4 grams fiber; 520 milligrams sodium; 13 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a skillet or medium-size saucepan, add the onion and cook over medium heat, uncovered, until translucent.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I omitted parsley and added thyme instead, using seasonal wild mushrooms in Zambia. Delicious.
The secret of this sauce is the under-cooked, coarsely- chopped, ripe tomatoes sautéed with the mushrooms. Chopped rosemary is a good herb to add and an hour’s rest before cooking the pasta improves the flavor. If wild mushrooms are not at hand, baby portobellos are a plausible substitute.
Start w 1 ounce of pancetta (lost my vegetarian status) and added 1/2 oz of dried porcini which gives greater depth - also liked suggestion of adding rosemary
An addenda to the wild mushroom and tomato sauce just posted by Hazelfield; A quarter cup of heavy cream at the end, will send this sauce over the moon.
The secret of this sauce is the under-cooked, coarsely- chopped, ripe tomatoes sautéed with the mushrooms. Chopped rosemary is a good herb to add and an hour’s rest before cooking the pasta improves the flavor. If wild mushrooms are not at hand, baby portobellos are a plausible substitute.