Tuesday, May 22, 2012

Angel Hair with Olives, Caper and Mushrooms

It is a known fact, my love of pasta, and sometimes when I have had a rough day, I need some good carb loading or I just want the comfort of pasta I open the kitchen cabinets or roam through the grocery store looking for anything to throw in a big bowl of pasta.  This is how I created this amazing pasta dish.  I literally went to the store, found a few of my favorite ingredients and came home hopeful for a delicious meal, which is exactly what I had!!

Angel Hair with Olives, Caper and Mushrooms

1/2 pound angel hair pasta
1/4 cup butter
1 tablespoon olive oil (if you have sun dried tomatoes use the oil from that)
1/2 cup sherry
1 medium onion, diced

1/4 cup sliced green onions

1 package fresh whole mushrooms, quartered
1 small can sliced ripe olives
3 tablespoons capers
4 oz. diced pancetta
1/4 cup toasted pine nuts

Cook pasta according to instruction on package.  Note: I learned a neat trick from Pinterst on how to cook pasta and also that if you rest a wooden spoon over the cooking pasta it will keep the pan from boiling over!  

Toast pine nuts until light brown and set aside.  In a large skillet melt butter and olive oil.  

Saute onions until translucent.  Add mushrooms, olives and capers. 
 
Saute for 2 minutes.  Add sherry and let simmer for 15 minutes.  
 
Toss the pasta with the sauce, top with diced pancetta and toasted pine nuts. 
  
Serve immediately!
Just because he is so stinking cute....

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