Capellini Alla Marinara

Thin spaghetti
1/2 teaspoon oregano
Fresh parsley, chopped, to taste
1/4 cup olive oil
6 pitted black olives, sliced
2 cloves garlic
1
red pepper
One
8-ounce can whole peeled tomatoes
3 cups canned peeled plum tomatoes
1/2 pound cut or canned st
raw mushrooms (if canned, dry them with a towel)
1/2 cup Parmesan cheese
Fresh basil leaves to taste

Heat the olive oil in a skillet over medium heat along with the garlic and red pepper. Remove garlic when brown. Cool pan and add tomatoes crushing them slightly as you stir them in. Add the oregano and olives and bring sauce to a boil - reduce heat to simmer and cook 20 minutes.

Rinse off mushrooms - leave whole - dry. In a small skillet, sauté mushrooms in a little olive oil and garlic. Sauté for 5 minutes. Set aside - add to sauce right before you cover the pasta with the sauce. Cook and drain pasta - put in a serving platter. Cover with sauce that has the mushrooms added. Gently mix. Garnish with plenty of parsley.

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