Tuesday, June 15, 2010

Penne with Mushrooms and Fresh Sorrel

From The Good Herb by J. Benn Hurley

1 tbsp olive oil
12oz mushrooms, sliced
2 cloves garlic, mashed through a press
1 medium onion, sliced
1 small chili pepper
1 cup chopped tomatoes
6 cups hot cooked penne or other pasta, about 3/4 pund dried
1/3 cup minced sorrel leaves

Heat a large sute pan over medium high hear, then pour in the oil. Add the mushrooms, garlic, onion and hot pepper and saute for about 5 minutes. Stir in the tomatoes and cook until saucy and fragrant, about 7 minutes more. In a large bowl toss the penne with the sauce and sorrel. Serve warm.

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