I tend to have a love hate relationship with pasta. I never liked it much but with time I have come to realize that I did not like it because of how it was prepared. I saw this recipe a few years ago in a cookbook called “the best ever 20 minute cookbook”. I thought the title was interesting because hey, who doesn’t want a tasty meal in less than 20 minutes? The original recipe did not have mushrooms and used parsley instead of coriander (dhania) but I can’t really stand the taste of parsley, dhania is my favorite herb and at the time I was just discovering mushrooms. This dish takes about a max of 12 minutes to prepare. It looks great if you use red dried chilli which I did not have. I used oyster mushrooms but I’m sure it can work with any mushroom. HAPPY COOKING!!
PENNE with GARLIC, OLIVE OIL and MUSHROOMS
- 400g penne (you can use any type of pasta that you prefer)
- 90ml extra virgin olive oil
- 4 cloves of garlic crushed (use more or less depending on your taste)
- 2 chillies (preferably dried red)
- A small handful of dhania (coriander) roughly chopped.
- Handful of mushrooms, sliced
Cook pasta in a large pan of salted boiling water (this should take about 10-12 minutes.
Meanwhile, heat the oil very gently in a frying pan.
Add the crushed garlic and whole dried chilli and stir until the garlic is aromatic, add the mushrooms.
When the garlic is just beginning to brown remove and discard the chilli.
Darin the pasta and place it in a bowl
Pour on the oil and garlic mixture, add the dhania and toss vigorously till it all mixes up.
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