With pantry staples such as marinated artichokes, mushrooms, olive oil, and sun-dried tomatoes, it's easy to make a quick, hearty pasta meal. Bread crumbs toasted with olive oil, black pepper, and garlic add a crunchy garnish on top. Grate extra Parmesan for the table. Preparation hint: Be careful not to burn the garlic when sautéing.
Base SKU:
532
Cuisine:
Italian
Prep Time:
20 Minutes
Cooking Time:
15 Minutes
Yield:
4 Servings
Source:
EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.
2 tablespoon(s)
Garlic, minced
2 ounce(s)
Mushrooms, marinated, drained, sliced
12 ounce(s)
Artichokes, marinated, drained, quartered
2 ounce(s)
Sun-dried tomatoes, marinated, drained, sliced
2 tablespoon(s)
Lemon juice
2 tablespoon(s)
Parsley, freshly chopped
to taste
Pepper
1/2 cup(s)
Bread crumbs
2 tablespoon(s)
Parmesan cheese, freshly grated
Instructions:
1.
Bring a large pot of salted water to a boil; cook pasta until al dente; drain and toss with a little olive oil; reserve.
2.
Heat 1; tablespoons oil in a large skillet over medium-high heat. Stir 1 tablespoon of garlic in the oil until golden, being careful not to burn. Reduce heat.
3.
Add mushrooms, artichokes, and tomatoes; simmer until mushroom liquid evaporates.
4.
Stir in lemon juice, aleppo pepper, parsley, salt, and pepper. If it seems like there is not enough liquid to coat the pasta, add more olive oil. Simmer 5 minutes.
5.
In a separate saut; pan, toast bread crumbs and 1 tablespoon chopped garlic in remaining oil.
6.
Pour sauce over fusilli in large bowl; toss gently to coat.
