Noodles with Shiitake, Tomatoes, and Rosemary

Name: Noodles with Shiitake, Tomatoes, and Rosemary
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound shiitake; ¼ cup dry vermouth mixed with 2 tablespoons water; ¼ cup dry vermouth mixed with 2 tablespoons water; 1 pound tomatoes, peeled and seeded; 4 tablespoons full-flavored olive oil; 1 teaspoon minced garlic; 1 teaspoon fresh rosemary (or ½ teaspoon dried), chopped; 1 teaspoon fresh rosemary (or ½ teaspoon dried), chopped; About ½ teaspoon salt; ½ pound wide egg noodles; Pepper to taste; Minced parsley

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This combination of soft noodles, piny rosemary, sweet-acid tomato bits, and earthy shiitake slivers is the kind of fresh-tasting simple dish I love.

Ingredients

1 pound shiitake
¼ cup dry vermouth mixed with 2 tablespoons<

Americas
Europe
United States
Italy
France
Mediterranean
Vegetarian
Pasta
Spring
Autumn

Method

Wipe the shiitake caps clean with soft paintbrush or damp towel; reserve. Slice stems thin and combine in a small pan with vermouth and water. Simmer gently, covered, until tender—about 10 minutes.
Cut tomatoes in strips about ¼ inch wide and