Main Meals

Olive-flecked pasta

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4
Easy
20 minutes
15 - 20 minutes
Wine/Spirit Pairing
Woolworths Catherine Marshall Pinot Noir 2018

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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
  1. 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.
  2. 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.
  3. To make the olive sauce, heat the olives with the cream, parsley and seasoning. Mix with the drained pasta.
  4. 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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Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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