Green Ganganelli with Oyster Mushrooms and Rosemary

Categories: New | Text | Import

Serves: 1 Servings

Ingredients:

1 Recipe fresh green pasta,
-rolled to thinnest setting,
-on the machine
4 tb Virgin olive oil
1 md Red onion, in 1/8" dice
3 tb Fresh rosemary leaves,
-chopped
1 lb Fresh oyster mushrooms, in
-1/2"pieces
1/2 c White wine
1/2 c Basic tomato sauce

Instructions:
Bring 6 quarts water to boil and add 2 tablespoons salt.

Cut the pasta into 2 inch squares and then wrap them around a pencil to
form pointed end quills. Set aside.

In a 12 to 14 inch saute pan, heat oil until smoking. Add onion and
rosemary and cook until softened and fragrant, about 6 to 7 minutes. Add
mushrooms and cook until wilted, 3 to 4 minutes. Add white wine and tomato
sauce and bring to boil. Lower heat and simmer 5 to 6 minutes. Meanwhile,
drop pasta into water and cook until tender, 8 to 11 minutes. Drain pasta
and add to pan with mushrooms. Toss to coat and serve immediately.

Yield: 4 servings

Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue
on Mar 14, 1997

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