Mushroom & Sundried Tomato Pasta

Name: Mushroom & Sundried Tomato Pasta
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves garlic, minced; 1/2 cup finely chopped onion; 1 inch can anchovy fillets (flat fillets oil are best); 10 large white mushrooms, chopped (use other ‘shrooms if you like); 8 inches jarred sundried tomatoes olive oil, cut into thin strips; 3 tablespoons olive oil; 2 teaspoons red pepper flakes; 1 teaspoon dried basil (tbsp. or 2 of chopped fresh would be even better); salt & pepper to taste; fresh grated parmesan cheese

The recipe Mushroom & Sundried Tomato Pasta can be made in around 45 minutes. This hor d'oeuvre has 260 calories, 12g of protein, and 20g of fat per serving. This recipe serves 4 and costs $1.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

260 kcal

Calories

12 g

Protein

20 g

Fat

10 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.90 · ~€0.25/serving

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Instructions

1
Heat 2 tbsp. of the olive oil in a saucepan over medium-high heat.
2
Add the onion and saut for 1 minute, until slightly tender.
3
Add garlic and red pepper flakes, saut one minute longer.
4
Stir in the anchovy fillets, and half the cans oil, and mash everything in the pan until it is a slightly chunky paste.
5
Add the mushrooms and herbs, toss, cover and lower the heat.
6
Cook until the mushrooms release their liquid (which will give the sauce a lovely flavor).
7
Remove lid, stir add the 1 remaining tbsp. of olive oil (or the rest of the anchovy oil) to thin slightly.
8
Remove the pan from heat, and add sundried tomato strips, salt and pepper.
9
Pour over hot pasta, top with copious amounts of parmesan cheese.