This comforting Italian-inspired pasta dish features rotini tossed in a robust sauce of sautéed shiitake mushrooms, sun-dried tomatoes, and black olives. The flavors are deepened with white wine, chicken broth, and fresh parsley, creating a savory and aromatic meal. Finished with toasted pine nuts and grated Parmesan, it offers a delightful crunch and cheesy finish. Perfect for a cozy weeknight dinner or a light lunch, this recipe is simple to prepare yet delivers restaurant-quality taste. The combination of earthy mushrooms and bright acidity from the tomatoes makes it a satisfying choice for the whole family.
Rotini Con Funghi E Pinoli (Rotini With Mushr)
Description
This comforting Italian-inspired pasta dish features rotini tossed in a robust sauce of saut&# 195;©ed shiitake mushrooms, sun-dried tomatoes, and black olives. The flavors are deepened with white wine, chicken broth, and fresh parsley, creating a savory and aromatic meal. Finished with toasted pine nuts and grated Parmesan, it offers a delightful crunch and cheesy finish. Perfect for a cozy weeknight dinner or a light lunch, this recipe is simple to prepare yet delivers restaurant-quality taste. The combination of earthy mushrooms and bright acidity from the tomatoes makes it a satisfying choice for the whole family.Ingredients
Directions
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Trim stems from shiitake mushrooms and dice them finely.
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Finely chop shallots and prosciutto if using.
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Thin slice sun-dried tomatoes and finely chop black olives.
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In a large bowl, whisk together 1/2 cup olive oil, red wine vinegar, hot pepper flakes, minced garlic, and black pepper to taste.
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Add the diced shiitake mushrooms to the dressing and toss to coat evenly.
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Cover the bowl and refrigerate the mushroom mixture for at least 1 hour, or up to overnight, to allow flavors to meld.
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Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
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While pasta cooks, heat remaining 2 tablespoons olive oil in a large skillet over medium-low heat.
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Add garlic, chopped shallots, and prosciutto to the skillet. Sauté until softened and fragrant, about 3-4 minutes.
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Add the marinated mushroom mixture, sun-dried tomatoes, and chopped olives to the skillet.
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Cook over moderate heat for 5 minutes, stirring occasionally.
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Pour in dry white wine and chicken broth. Bring to a boil and let it reduce for 3 minutes.
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Stir in finely chopped Italian parsley. Cover and simmer for 10 minutes.
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In a large serving bowl, toss the drained pasta with the mushroom sauce, toasted pine nuts, and grated Parmesan cheese.
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Adjust seasoning with salt and pepper if needed. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 489.4kcal
- % Daily Value *
- Total Fat 38.5g60%
- Saturated Fat 5.3g27%
- Cholesterol 0.0mg0%
- Sodium 23.0mg1%
- Total Carbohydrate 31.6g11%
- Dietary Fiber 3.7g15%
- Sugars 4.8g
- Protein 11.0g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth.
Substitutions: For a vegetarian version, omit the prosciutto and use vegetable broth instead of chicken broth. You can substitute other mushrooms like cremini or button mushrooms if shiitake are unavailable.
Variations: Add a handful of spinach or kale in the last minute of simmering for extra greens. Toasted walnuts can replace pine nuts for a different texture.
Tips: Toasting the pine nuts in a dry pan until golden brown enhances their flavor. Be careful not to burn them as they cook quickly.
Safety: Ensure mushrooms are thoroughly cooked to aid digestion and enhance flavor. Handle raw garlic carefully to avoid skin irritation.
