Penne with Mushrooms and Green Beans
Preparation Time: 15 minutes
Cooking Time: 25 minutes
320 g penne
225 g cultivated mushrooms
225 g green beans
225g of ripe plum tomatoes
1 small onion
Small bunch of parsley
2 tbsp. grated Parmigiano
3 tbsp. Olive oil
salt and pepper
half a small hot red pepper, seeded and crumbled [optional]
Blanch, peel and seed the tomatoes, and then blend them. Remove the strings from the green beans if necessary and cut them in thirds or so. Finely slice the carrots and mushrooms.
Set a pot of water to boil for the pasta
Mince the onion and sautee in olive oil until it wilts; in the meantime mince the parsley and the garlic. Stir half of the garlic and parsley into the onion, cook a few more seconds and add the mushrooms and carrots. Cook for about 3 minutes, and then stir in the blended tomatoes. Season with salt and pepper to taste, simmer over low heat for about 20 minutes.
Cook the pasta, adding a little salt. Drain the pasta while still al dente, stir in the sauce, sprinkle with remaining parsley and the grated cheese, and serve.
Serves 4. Source: Kyle Phillips in the Guide to Italian Cuisine
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