Ziti With Mushroom and Green Peppercorn Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Bottled green peppercorns add a surprising bite to this satisfying pasta sauce made with tomatoes, garlic and an abundance of chopped mushrooms. Although regular white mushrooms are used here, a more woodsy variety may be used instead if you prefer. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook. Ingredients:
1 tablespoon olive oil |
1 small yellow onion, minced |
8 ounces white button mushrooms, chopped |
3 large garlic cloves, minced |
1 (28 ounce) can diced tomatoes, drained |
1 teaspoon bottled green peppercorn, drained |
salt & freshly ground black pepper |
1 lb ziti pasta or 1 lb other tubular pasta |
Directions:
1. Heat the oil in a large skillet over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
2. Add the mushrooms and garlic and cook, stirring a few times, until the mushrooms release their liquid and are tender, about 5 minutes. Stir in the tomatoes, peppercorns, and salt and pepper to taste.
3. Simmer for 5 to 10 minutes to allow the flavors to develop. Keep warm over low heat.
4. Meanwhile, cook the ziti in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes. Drain well.
5. Transfer the ziti to a large bowl, add the sauce and toss gently to combine. Serve hot.
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