INGREDIENTS :

½ cup + 2 Tbsp. Gallo Pure Olive Oil

3 Tbsp. Unico Red Wine Vinegar

¼ tsp. hot pepper flakes

3 Garlic cloves, minced

8 oz. shitake mushrooms stemmed, trimmed and diced

¼ cups shallots , finely chopped

½ cups prosciutto, finely chopped

15 sun – dried tomatoes, thinly sliced

30 Unico Italian Style Olives, finely chopped

2/3 cups dry white wine

1 ¼ cups chicken broth

½ cups Italian parsley, finely chopped

1 lb. Unico Rotini, Unico Penne Lisce, Unico Capellini, or Unico Spaghettini

½ cups pine nuts, toasted lightly

grated parmesan cheese to taste

PREPARATION: In a bowl, whisk together ½ c./ 125 mL olive oil, vinegar, red pepper flakes, 1 ½ Tbsp. garlic and black pepper to taste. Add the shitake mushrooms and toss to coat them. Cover and chill for at least 6 hours. In a large skillet heat remaining 2 Tbsp. olive oil over low heat and cook the garlic, shallots and prosciutto until softened. Add shitake mushroom mixture, sun dried tomatoes and olives and cook over moderate heat for 5 minutes. Add the wine and chicken broth and bring to boil for 3 minutes. Add parsley and simmer, covered for 10 minutes. Meanwhile, cook pasta to the al dente stage; drain. In a large bowl, toss the pasta with the mushroom sauce, pine nuts and parmesan.

PREPRATION TIME: 15 minutes Cook Time 25 minute

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