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Ингредиенты
- 12 x Sun dry tomatoes, (not oil-packed)
- 2 c. Boiling water
- Â Â Non-stick vegetable oil spray
- 1 lb Mushrooms, thickly sliced
- 1 lrg Onion, minced
- 1 c. Dry white wine
- 2 lrg Garlic cloves, minced
- 12 ounce Penne
- 1/2 c. Grated Parmesan cheese
- 1/4 c. Pine nuts, toasted
- 1/4 c. Sliced fresh basil or possibly
- 2 tsp Dry
Инструкции
- For a richer dish, splurge by adding an oz of reconstituted dry porcini mushrooms to the sauce.
- Place sun-dry tomatoes in small bowl. Pour 2 c. boiling water over. Let stand till tomatoes soften, about 15 min. Drain tomatoes, reserving soaking liquid. Thinly slice tomatoes.
- Spray large nonstick skillet generously with vegetable oil spray. Add in mushrooms, onion, wine, garlic, reserved tomato soaking liquid and sliced tomatoes. Bring to boil over high heat. Reduce heat to medium and simmer till liquids are reduced by half and vegetables are tender, about 25 min.
- Meanwhile, cook, pasta in large pot of boiling salted water till just tender but still hard to bite. Drain pasta, reserving 1 c. cooking liquid.
- Return pasta to same large pot.
- Pour sauce from skillet over pasta. Add in Parmesan cheese and pine nuts.
- Toss, adding reserved cooking liquid by 1/4 cupfuls if mix is dry. Fold in basil. Season to taste with salt and pepper.
- 4 Servings
