Rotini con funghi e pinoli (rotini with mushr

6 Servings

Ingredients

Quantity Ingredient
½ cup Olive oil; plus
2 tablespoons Olive oil
2 tablespoons Red wine vinegar
¼ teaspoon Hot pepper flakes
3 cloves Garlic; minced
8 ounces Shiitake mushrooms stems trimmed and diced
¼ cup Shallots, finely chopped
½ cup Prosciutto; fine chopped
15 Sun-dried tomatoes thin sliced
30 Black olives; fine chop
⅔ cup Dry white wine
1¼ cup Chicken broth
½ cup Italian parsley; fine chop
1 pounds Rotini, penne, capellini or spaghettini
½ cup Pine nuts; toasted lightly
Parmesan cheese; grated

Directions

In a bowl, whisk together 1/2c olive oil, vinegar, red pepper flakes, 1 1/2TB garlic and black pepper to taste. Add the shiitake mushrooms and toss to coat them. Cover and chill for at least 6 hours or overnight. In a large skillet heat remaining 2TB oil over low heat and cook the garlic, shallots and prosciutto till softened. Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes. Add the wine and chicken broth and bring to boil for 3 minutes. Add parsley and simmer, covered, for 10 minutes. Meanwhile, cook pasta to the al dente stage; drain. In a large bowl toss the pasta with the mushroom sauce, pine nuts and the parmesan.

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