California Central Coast Recipes
Rigatoni with Black Olives and Mushrooms
Rigatoni with Black Olives and Mushrooms is a robust tomato ragu that incorporates Italian brown mushrooms with oil-cured black olives (or Kalamatas) garlic and a little red pepper on rigatoni pasta, topped with a little Parmesan cheese. This is a waist-friendly recipe that you'll be able to pull out whenever you're feeling like you need to "stream-line" your regime and get back "to basics." And oh! Is it ever delicious!
Preparation time: 20 minutesCooking time: 30 minutes
2 to 3 Tablespoons Extra virgin olive oil
3 to 4 cloves Garlic , peeled and minced
1/4 teaspoons Red pepper flakes
8 ounces Italian brown mushrooms , rinsed and thinly sliced
1 28 ounce can Italian-style tomatoes ,partially drained and coarsely chopped
1 to 2 Tablespoons fresh oregano , chopped OR
1 to 2 teaspoons dried oregano
15 to 20 Oil-cured Black Olives , pitted and halved lengthwise
Salt to taste
Freshly cracked Black pepper to taste
1/2 pound Rigatoni pasta
Parmesan Cheese , grated for topping off the rigatoni
1 Ina a large stockpot, heat olive oil over medium-high heat and when hot, add in mushrooms and saute well. Mushrooms should give off their juices and cook down.
2 Add in garlic and red pepper flakes. Saute for a minute or so until garlic begins to turn golden and is fragrant.
3 Add in the canned tomatoes and stir well distributing evenly with the garlic-mushroom mixture. Bring to a gentle simmer.
4 Add in oregano and olives. Stir well and distribute evenly throughout mushroom mixture.
5 Partially cover pot and reduce heat to low and gently simmer for fifteen to twenty minutes. Taste the sauce and correct seasonings to personal taste.
6 In the meantime, put a large stockpot of hot water on the stove and bring to boiling. Add 1 tablespoon of salt to the water, stir and then add the pasta. Stir the water again and bring to a boil and cook the pasta to al dente or as directed on the package.
7 When the pasta is done, drain it well and add it to the saucepan with the Mushroom-olive sauce. Toss gently to distribute the olives and mushrooms evenly.
8 Portion out onto dinner plates. Be sure to have plenty of Parmesan cheese on the table for guests to top their pasta off.
A robust red wine such as a Sangiovese or a Red Zinfidel will go nicely with this dish