Recipe: Penne with Mushroom Puttanesca

PENNE WITH MUSHROOM PUTTANESCA

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

In large saucepan, cook pasta in salted water according to package directions. Drain; set aside.

Meanwhile, in 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 sauce, about 3 minutes.

Serve immediately with grated Parmesan cheese, if desired.

Makes 6 servings
Source: Teresa J. Farney, Knight Ridder Newspapers, June 2000