Farfalle with Beech Mushrooms, Peppers, Onions, and Anchovies

Name: Farfalle with Beech Mushrooms, Peppers, Onions, and Anchovies
Yield: Serves 2 as a main course, 3 to 4 as a first course
Ingredients: 14 cup balsamic vinegar; ½ pound imported Italian farfalle (butterfly pasta); Pepper; One tin (2 ounces) oil-packed anchovy fillets (12 to 16 fillets); ½ pound beech mushrooms; 1 small red onion; 1 medium-large red bell pepper; 3 tablespoons full-flavored olive oil; 1 tablespoon minced garlic

Preparation info

Serves
2
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.

Ingredients

½ pound beech mushrooms
1 small red onion
1 medium-large red bell pepper

Fish course
Pescatarian

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,