Red Sauce with Olives and Mushrooms

Red Sauce with Olives and Mushrooms

I have created 290 original recipes. Not really an easy task. So, I bumped up against a creative wall. Nothing new would come to me. I asked my friends for help and their suggestions invigorated my imagination.

The first of my new recipes is a Red Sauce with Olives and Mushrooms. This vegetarian dish is wonderfully filling. Make sure to use a variety of mushrooms and olives. Variety adds depth. Buy fresh mushrooms. I used button, Portobello, and oyster mushrooms. Try to find an olive bar to get the best olives possible. Use fresh herbs for the richest sauce.

Boil the pasta until it is a bit firmer than  al dente and toss it in the sauce to finish. The pasta will absorb the sauce.

Servings: 6-8

Hardware:  A cutting board and knives, measuring spoons and cups, a large pot with a heavy bottom, a wooden spoon, a can opener

Time:  Prep:  10 minutes    Cooking: 1 hour

Ingredients:

• Olive oil for the bottom of the pan
• 1 shallot (¼ cup)
• 3 cloves garlic peeled, diced
• 1 fire roasted red pepper (1 cup)
• 1 pound mixed mushrooms
• ½ pound mixed, pitted olives
• 1 pound tomatoes
• ½ cup artichoke hearts
• 2 cups tomato sauce
• ½ cup shredded basil
• 1 tablespoon oregano
• Salt
• Long, thick pasta (vermicelli, fettuccine, spaghetti, linguine)

1.   Dice the shallot and garlic.  Wash and cut the mushrooms into thick slices. Roughly chop the olives. Chop the tomatoes and red pepper. Set everything aside.
2. Add the olive oil to the pot and heat over medium. Add the garlic and shallots and sweat for 2 minutes. Stir occasionally.
3. Add the mushrooms and salt generously.  Cook for about 8-10 minutes or until the mushrooms begin to liquefy.
4. Add everything else and bring to a boil. Taste and adjust the salt. Turn the sauce down and simmer for about 30-40 minutes.
5. Serve over your favorite pasta.