Tripolini pasta with wild mushrooms and sun-dried tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Pasta, tripolini or bowtie |
| 1½ | tablespoon | Virgin olive oil |
| 3 | larges | Shallot, peeled and diced |
| 6 | Clove garlic, minced | |
| ½ | pounds | Mushroom, thinly sliced |
| ⅓ | cup | Sun-dried tomatoes, drained, julienned |
| ¼ | cup | Fresh herbs, finely chopped, parsley, thyme, rosemary, and oregano |
| 1 | cup | Chicken stock |
| 3 | tablespoons | Parmesan cheese, freshly grated |
| Salt, to taste | ||
| White pepper, to taste | ||
Directions
1. Boil the pasta in salted water until just al dente. Drain and run under cold water. Set aside.
2. Heat the oil in a large nonstick saute pan. Add the shallots, garlic, and mushrooms and saute over medium heat, stirring constantly, about 4 - 5 minutes, or until softened. Add the tomatoes, herbs, and stock, reduce heat to simmer, and continue to cook for about 3 minutes, stirring to combine the flavors.
3. Add the cooked pasta and toss well. Add the cheese and salt and pepper, stir well and serve at once.
Recipe by: Chef Bill Bracken, the Peninsula Hotel in Beverly Hills Posted to MC-Recipe Digest V1 #381 by "Matthew Petrich" <MPETRIC@...> on Jan 20, 97.