Green Ganganelli With Oyster Mushroom And Rosemary

Recipe Ingredients

1		Green pasta - see * note
		(rolled to thinnest setting on machine)
4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Red onion - chopped 1/8" dice (medium)
3 tablespoons	45ml	Chopped fresh rosemary leaves
1 lb	454g / 16oz	Fresh oyster mushrooms - sliced 1/2" thick
1/2 cup	118ml	White wine
1/2 cup	118ml	Basic tomato sauce - see * note

Recipe Instructions

* Note: See the "Green Pasta" and "Basic Tomato Sauce" recipes which are included in this collection.

Bring 6 quarts water to boil and add 2 tablespoons salt.

Cut the pasta into 2-inch squares and then wrap them around a pencil to form pointed end quills. Set aside.

In a 12- to 14-inch saute pan, heat oil until smoking. Add onion and rosemary and cook until softened and fragrant, about 6 to 7 minutes. Add mushrooms and cook until wilted, 3 to 4 minutes. Add white wine and Basic Tomato Sauce and bring to boil. Lower heat and simmer 5 to 6 minutes.

Meanwhile, drop pasta into water and cook until tender, 8 to 11 minutes. Drain pasta and add to pan with mushrooms. Toss to coat and serve immediately.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5729)

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