Penne with Mushroom Puttanesca

Serving: 4-6 servings

Serving size: 1 cup prepared recipe
Penne-Mushroom-Puttanesca
Ingredients: 

  • 1 package (12 ounces) penne pasta, uncooked
  • 1/4 cup olive oil
  • 1/2 cup chopped red onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 pound fresh white mushrooms (or a mixture of mushrooms), quartered (about 5 cups)
  • 8 ounces crimini mushrooms, quartered (about 2-1/2 cups)
  • 1 can (14-1/2 ounces) Italian stewed tomatoes, coarsely chopped
  • 1/4 cup sliced pitted calamata or ripe black olives
  • 6 anchovy filets, coarsely chopped (about 1 tablespoon)
  • 3 tablespoons chopped drained capers
  • 1 teaspoon salt

Directions

In a large saucepan cook pasta in salted water according to package directions. Drain; set aside. Meanwhile, in a large skillet over high heat, heat olive oil until hot. Add onion, garlic and red pepper; cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add mushrooms; reduce heat to medium-high; cook, stirring occasionally, until golden, about 5 minutes. Add tomatoes; reduce heat to medium; simmer uncovered, until slightly thickened, about 15 minutes. Stir in olives, anchovies, capers and salt; add reserved drained pasta. Simmer until pasta absorbs some of the sauce, about 3 minutes. Serve immediately with grated Parmesan cheese, if desired.

Nutrition Facts

Calories: 570; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 5mg; Sodium: 1170mg; Protein: 32g; Total Carbohydrate: 93g; Dietary Fiber: 8g

Find other great recipes

Post a Comment

Your email is kept private. Required fields are marked *