Pasta alle olive Umbria
Preparation - Easy; Prep: 10 - Cook: 15
Serves 4 Vegetarian
You need strong flavored green olives for this recipe; however, you can also use black olives such as Gaeta or other oil-cured olives if you prefer. Looks more complicated than it is. Once olives have been pitted the work is nearly done. Buy the mushrooms sliced if you want to cut preparation time. Put the water on to boil and by the time the pasta is cooked the sauce is ready and waiting.
1 lb spaghetti
1 lb mushrooms, cleaned of any grit and thinly sliced or pre-sliced
4 T extra virgin olive oil
1/2 cup green or black olives, pitted
2 medium cloves garlic
3 T fresh parsley (thick stems removed)
1/2 inch peperoncino or 1/4 t chili pepper flakes (more to taste)
1/2 cup Parmesan or pecorino cheese, freshly grated
1/2 cup heavy cream
Large skillet, food processor or blender, pasta pot, sieve.
PUT the pasta water on to boil.
HEAT olive oil in a large pan over medium-high heat.
RAISE heat, add mushrooms, peperoncino and garlic, stirring occasionally till lightly browned and soft; about 5 minutes.