This recipe has been adapted from the cook book called "The Italian Vegetarian" by Gabriella Rossi. It is a simple recipe and tastes sumptuous.
What do we need?
1 tbsp olive oil
1 garlic clove, chopped
3 cups mushrooms, chopped
1 cup stoned black olives
2 tbsp chopped fresh parsley
1 fresh red chilli, seeded and chopped
cherry tomatoes for topping
parmesan cheese slivers (optional for serving)
How did I put together?
Heat oil in a large pan. Add the garlic and cook for 1 minute. Add the mushrooms, cover, and cook over a medium heat for 5 minutes. Tip the mushroom mixture into a blender and add the olives, parsley and red chilli. Blend till it is a smooth paste. In a separate pan add the boiled spaghetti and toss the olive mixture till the pasta is well coated. Cover and keep warm. Heat an ungreased frying pan and shake the cherry tomatoes around for 2-3 minutes or until they are roasted. Serve the pasta topped with the tomatoes. Garnish with parmesan and enjoy!