Something easy, fast and always good the next day too!
A 12 oz. box of rice penne pasta, cooked as directions require. Of course you can use any penne pasta, but I love rice penne.
In a large frying pan heat up:
1/3 cup virgin olive oil
Stir in:
4 crushed cloves of garlic (it's a lot, but it's good)
Stir in and cook until almost caramelized:
2 thinly sliced onions - you can use sweet onions or standard yellows, but the sweet are a little nicer
Add these, thinly sliced:
1 pound of mushrooms (baby portabello or white)
cook until browned around the edges
Finally add and heat through:
4 crushed cloves of garlic (it's a lot, but it's good)
Stir in and cook until almost caramelized:
2 thinly sliced onions - you can use sweet onions or standard yellows, but the sweet are a little nicer
Add these, thinly sliced:
1 pound of mushrooms (baby portabello or white)
cook until browned around the edges
Finally add and heat through:
1/2 cup chopped fresh basil
1 cup quartered artichoke hearts
Add any additional olive oil as needed -- then toss in the penne pasta, sea salt to taste and lots of fresh ground pepper and heat through.
Serve with some freshly grated parmesan cheese - if you wish and some green ripe olives. It's a hit.
1 cup quartered artichoke hearts
Add any additional olive oil as needed -- then toss in the penne pasta, sea salt to taste and lots of fresh ground pepper and heat through.
Serve with some freshly grated parmesan cheese - if you wish and some green ripe olives. It's a hit.
