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! 2018, Rigatoni with Black Olives and Mushrooms
Preparation time: 20 minutes
Cooking time: 30 minutes
re-calculate ingredients for:


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

Preparation Directions.

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.

Wine and Food Pairing and Serving Suggestions.

A robust red wine such as a Sangiovese or a Red Zinfidel will go nicely with this dish

A tip from Sue!

A good cook should control the salt and spices!

Do not use salted butter, garlic powder, or heavily salted canned foods. Instead, if you need butter, use unsalted butter and then add in the salt separately so that YOU control the amount of salt you need. The same goes for spices. Using commercially salted and seasoned products will homogenize the taste of your recipes. When you eat something, you should be able to taste all the individual.flavors of a dish.