Banff Pasta - Vegetarian - Canadian |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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While on a skiing vacation to Banff, Canada we ate at a small restaurant - I think Coyote Cafe was the name - I ordered a wonderful dish of pasta...and this recipe is very close to the dish I had in Banff. I used spaghetti, you could use any pasta you prefer. If you are a vegan you could omit the cheese. This could be a side-dish or an entree. Use the best quality goat or feta cheese. Ingredients:
0.5 (8 ounce) package uncooked spaghetti |
1/2 cup sun-dried tomato, packed without oil |
2 tablespoons extra virgin olive oil (or a little more) |
1/2 cup thinly sliced red onion |
3 cloves thinly sliced garlic |
1/2 cup sliced mushrooms (your choice) |
1/3 cup chopped mixed olive (kalamatra and green olives) |
2 tablespoons toasted pine nuts |
2 tablespoons capers |
1/4 cup goat cheese or 1/4 cup feta cheese |
2 pinches red pepper flakes |
1/2 teaspoon black pepper, freshly ground |
2 tablespoons parmigiano-reggiano cheese, crumbles |
Directions:
1. Cook pasta according to directions; drain and toss with a few drops of olive oil.
2. Place sun-dried tomatoes into a small pot, cover with water and cook for about 5 minutes, or until tender. Drain, chop and set aside.
3. Heat olive oil in a skillet over medium-low heat. Saute onions, garlic until onions are transparent, about 5 minutes. Add mushrooms and sun-dried tomatoes; cook over low heat for about 5 more minutes. Add olives, capers, pinenuts, red pepper flakes, (crumbled) cheese and ground pepper.
4. Garnish with the Parmigiano-Reggiano crumbles if desired.
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