Farfalle with Beech Mushrooms, Peppers, Onions, and Anchovies

Preparation info

  • Serves


    as a main course

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    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.


    • ½ pound beech mushrooms
    • 1 small red onion
    • 1 medium-large red bell pepper
    • One tin (2 ounces) oil-packed anchovy fillets (12 to 16 fillets)
    • ½ pound imported Italian farfalle (butterfly pasta)
    • 14 cup balsamic vinegar
    • 3 tablespoons full-flavored olive oil
    • 1 tablespoon minced garlic
    • Pepper


      1. 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.
      2. Boil farfalle in a large pot of salted water until al dente.
      3. Meanwhile, heat vinegar in heavy wide nonaluminum skillet. Add onions and cook over fairly high heat, shaking occasionally, until vinegar evaporates—4 to 5 minutes. Reduce heat to moderate. Add olive oil and garlic and stir 30 seconds. Add bell pepper, raise heat, and toss. Add mushrooms and cook, stirring often, until gleaming and tender, about 5 minutes. Remove from heat.
      4. Put anchovies and 1 tablespoon reserved oil in a heated serving bowl. Stir with fork to separate pieces (or they will clump on the pasta). Drain pasta, then toss with anchovies. Add mushroom mixture and pepper. Serve at once.