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Black olive, thyme, and mushroom pasta from François Chartier Recipe

Black olive, thyme, and mushroom pasta from François Chartier
Source: Iga

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Ingredients

  • 30 mL (2 tbsp.) olive oil
  • 1 Spanish onion, finely chopped
  • 227 g (8 oz.) sliced shiitake mushrooms
  • 375 mL (1 ½ cups) sundried black olives (pitted and coarsely chopped)
  • 15mL (1 tbsp.) crushed juniper berries (optional)
  • 1 sprig of fresh thyme, leaves removed
  • 1 package (454 g) pasta (ideally gemelli)
  • To taste, freshly ground black pepper
PREP TIME
15m
COOK TIME
25m
TOTAL TIME
40m
YIELD
8 portions

Instructions

  • Heat olive oil in a large skillet with a lid.
  • Add the onion and sear.
  • Add the shiitake mushrooms and sauté until golden brown.
  • Add the black olives, juniper berries, and thyme and sauté a couple of minutes.
  • Reduce heat, cover, and cook slowly for a few minutes.
  • Bring a large saucepan of generously salted water to a boil.
  • Pour in the gemelli and cook until al dente, or even a bit firm.
  • Drain pasta and transfer it immediately to the skillet containing the olive mixture. Increase the heat and mix well.
  • Tip: Pour in a bit of water, or better yet some pasta cooking water, to bring out the black olives' colour, thus adding colour and more flavour to the pasta.
  • If needed, adjust the amount of olive oil to taste, and add a generous amount of freshly ground pepper.
  • Important: Don ’t add salt to the dish because the olives are usually already salted. Serve immediately.

Dinner

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A recipe from Iga

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