Here’s another chilled pasta that makes a refreshing, light supper for warm evenings. Enjoy! -alyce eyster
Chilled Capellini with Marinated Shiitakes & Tomatoes
Prep Time:
Cook Time:
Total Time:
Serves: 6
Any type of this noodle pasta will work for this recipe. Photo: Ralph Smith; Food & prop styling Julie Hettiger
Ingredients
- 2½ cups canned diced tomatoes, drained
- ¼ cup tomato paste
- 1 Tblsp balsamic vinegar
- 1 tsp herbes de Provence
- 3 Tblsp sugar
- salt & freshly ground black pepper
- dash of Tabasco
- ½ cup extra virgin olive oil
- 1 large yellow onion, thinly sliced
- 2 tsp minced garlic
- 1 lb. shiitake mushrooms
- Noodles:
- 8 oz. capellini
- 4 Tblsp extra virgin olive oil
- 4 Tblsp chopped chives
- 1 Tblsp sesame oil
- 2 tsp soy sauce
- 2 large garlic cloves, minced
- 1 tsp grated fresh ginger
Instructions
- In a large saucepan, combine the tomatoes, tomato paste, vinegars, herbes de provence, sugar, salt and pepper and Tabasco. Bring to a boil and then reduce heat to a simmer while you prepare the remaining ingredients.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add onion slices and cook, stirring constantly until wilted. Add the onions to the tomato mixture and simmer for about 30 minutes until the sauce is slightly thick. Add the garlic and remove from the heat.
- Remove the stems from the mushrooms and slice into ½ inch thick pieces. In a large skillet, heat ¼ cup olive oil over medium-high heat. Saute the mushrooms in two batches, using the remaining oil from the second batch, for about 5 minutes. Add to the tomato mixture.
- For the noodles, bring a large pot of salted water to a boil. Add the capellini and cook until al dente. Drain the noodles and run under cold water. Drain well and place in a large bowl. Add the remaining ingredients and toss to blend.
- To serve, make a next in the middle of the noodles and place the tomato-mushroom mixture in the middle. Serve at room temperature.
Thanks for stopping by. Here's to great food and good thymes! -