Main Meals
Olive-flecked pasta
4
Easy
20 minutes
15 - 20 minutes
Wine/Spirit Pairing
Woolworths Catherine Marshall Pinot Noir 2018
Ingredients
Method-
For the grilled mushroom ragù:
- 500 g open brown mushrooms
- 1 medium onion, chopped
- 3–4 large cloves garlic, smashed
- 4 T olive oil
- sea salt, to taste For the olive sauce:
- 70 g ripe black or Kalamata pitted olives, finely chopped
- ½ cup cream
- 3 T Italian parsley, finely chopped
- sea salt and freshly ground black pepper, to taste
- 300 g penne, cooked until al dente
Method
Ingredients- Wipe the mushrooms clean using kitchen paper. Place the mushrooms, onion and garlic in a large grill pan. Moisten with olive oil, add a little salt and mix.
- Slide under a hot grill, and cook, turning every 5 minutes, for 15 minutes or until well-browned. Chop roughly, then blend to make a thick ragù.
- To make the olive sauce, heat the olives with the cream, parsley and seasoning. Mix with the drained pasta.
- Spoon the pasta and olive sauce into large bowls, then top generously with the ragù. Check the seasoning. Add some torn parsley, and a slick of olive oil, if you like.
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