Author Notes
Easy to make and a big hit at the table with everyone from my Dad to my 20-something kids and their friends.The Pasta is creamy and the tomatoes on top are dried and super sweet . All of the flavors of late summer come together in this easy pasta dish. —GirlCook
Ingredients
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2 tablespoons
Olive oil
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5
Baby Bella mushrooms
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3 tablespoons
Black olive tapenade (I made from scratch using Thomas Keller's Bouchon recipe, see separate recipe)
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3
Tomatoes, peeled, seeded, chopped
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1/2 cup
Reserved pasta water
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3 tablespoons
Toasted pine nuts
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1 tablespoon
Chopped Italian parsley
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1 tablespoon
Chopped chives
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8
Homemade sundried tomatoes (see food 52 "out of the sun" recipe!)oven or sundried tomatoes
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2
Cloves garlic, chopped
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1/4 cup
Parmigian cheese grated
Directions
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Heat olive oil and sauté mushrooms and Garlic until soft and browned, approx. 4 minutes
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Add tapenade and sauté for minute
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Add tomatoes and sauté for 2 minutes
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Put pasta in salted boiling water and cook as directed, drain and reserve one cup cooking liquid--cook this al dente, it will cook a little more in the sauce.
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Put drained pasta into pot with sauce and stir to combine
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Add the parsley, chives, parmigian and pine nuts and stir to coat the pasta. Add pasta water 1/4 cup at a time until it reaches a creamy consistency.
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Heat up tomatoes in a toast r oven or oven or sauté pan and put on top of pasta so everyone gets one on their plate
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