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Farfalle with Beech Mushrooms, Peppers, Onions, and Anchovies
Preparation info
- Serves
2
as a main course
Appears in
Published 2001
Attractively burnished, savory, and sweet, the assertive seasoning sauce produces a pasta dish that is far from ordinary. Although anchovies are a strong presence, they do not overpower as you might think. Cooking times for the mushrooms will vary depending upon their density—check often.
Ingredients
½ pound 1 1
Method
- Trim mushroom bases. Pull apart stems to separate mushrooms. Cut stems into 1- to 2-inch pieces. Dice onion. Cut pepper into small dice. Drain anchovies, reserving oil. Quarter each fillet.
- Boil farfalle in a large pot of salted water until al dente.
- Meanwhile, heat vinegar in heavy wide nonaluminum skillet. Add onions and cook over fairly high heat,
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