Mushroom Pasta


  • 1 (450 gm) package penne, farfalle or rotini pasta
  • 1/4 cup extra virgin olive oil
  • 1 cup chopped red onion
  • 1 Tspn minced garlic
  • 1/2 Tspn crushed red pepper
  • 5 to 6 cups fresh white mushrooms, quartered
  • 2 1/2 cups crimini mushrooms, quartered
  • 1 can (about 14-1/2 ounces) Italian stewed tomatoes, coarsely chopped
  • 1/4 cup sliced pitted calamata or ripe black olives
  • 6 anchovy filets (about 1 Tbspn) coarsely chopped
  • 3 Tbspns chopped drained capers


In a large saucepan cook pasta in salted water according to package directions. Drain; set aside. Meanwhile, in a large skillet over high heat, heat olive oil until hot. Add onion, garlic and red pepper; cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add mushrooms; reduce heat to medium; cook, stirring occasionally, until golden, about 5 minutes. Add tomatoes and continue to simmer uncovered, until slightly thickened, about 15 minutes. Stir in olives, anchovies, capers and salt; add reserved drained pasta. Simmer until pasta absorbs some of the sauce, about 3 minutes. Serve immediately with grated Parmesan cheese, if desired. Serves 6.

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