Penne with Mushroom Puttaness

Recipe from Mushroom Info Make a simple penne pasta for a family dinner. Penne with Mushroom Puttanesca

Ingredients

1 PACKAGE (12 OUNCES) PENNE PASTA, UNCOOKED
¼ CUP OLIVE OIL
½ CUP CHOPPED RED ONION
1 TEASPOON MINCED GARLIC
½ TEASPOON CRUSHED RED PEPPER
1 POUND FRESH WHITE MUSHROOMS (OR A MIXTURE OF MUSHROOMS), QUARTERED (ABOUT 5 CUPS)
8 OUNCES CRIMINI MUSHROOMS, QUARTERED (ABOUT 2-1/2 CUPS)
1 CAN (14-1/2 OUNCES) ITALIAN STEWED TOMATOES, COARSELY CHOPPED
¼ CUP SLICED PITTED CALAMATA OR RIPE BLACK OLIVES
6 ANCHOVY FILETS, COARSELY CHOPPED (ABOUT 1 TABLESPOON)
3 TABLESPOONS CHOPPED DRAINED CAPERS
1 TEASPOON SALT

Instructions

IN A LARGE SAUCEPAN COOK PASTA IN SALTED WATER ACCORDING TO PACKAGE DIRECTIONS. DRAIN; SET ASIDE. MEANWHILE, IN A LARGE SKILLET OVER HIGH HEAT, HEAT OLIVE OIL UNTIL HOT. ADD ONION, GARLIC AND RED PEPPER; COOK, STIRRING CONSTANTLY, UNTIL GARLIC IS FRAGRANT, ABOUT 30 SECONDS. ADD MUSHROOMS; REDUCE HEAT TO MEDIUM-HIGH; COOK, STIRRING OCCASIONALLY, UNTIL GOLDEN, ABOUT 5 MINUTES. ADD TOMATOES; REDUCE HEAT TO MEDIUM; SIMMER UNCOVERED, UNTIL SLIGHTLY THICKENED, ABOUT 15 MINUTES. STIR IN OLIVES, ANCHOVIES, CAPERS AND SALT; ADD RESERVED DRAINED PASTA. SIMMER UNTIL PASTA ABSORBS SOME OF THE SAUCE, ABOUT 3 MINUTES. SERVE IMMEDIATELY WITH GRATED PARMESAN CHEESE, IF DESIRED. –

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