This simple pasta dish is quick to make and scrumptious to eat. It’s best to use a high-quality extra-virgin olive oil.
¼ cup dried porcini mushrooms
½ pound uncooked penne pasta (about 2 rounded cups)
½ cup olive oil
3 garlic cloves, crushed
Pinch red pepper flakes
1 cup sliced bottled or canned roasted red pepper
Salt and pepper
¼ cup Parmesan cheese
¼ cup fresh basil
Reconsititute the dried mushrooms per package instructions. Then place a large saucepan with four quarts of water on to boil. Add the pasta, and boil eight minutes. While the pasta cooks, heat the oil in a large skillet, and add the garlic, red pepper flakes and mushrooms. Sauté for two minutes on low heat without browning the garlic. Add the roasted red pepper. Remove from the heat. When the pasta is cooked, drain and add it to the skillet. Return the skillet to the heat, and toss the pasta with the olive oil. Add salt and pepper to taste. Sprinkle cheese and basil on top. Serves two.
