Shells With Mushroom Sauce

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb mushroom
• 1/4 cup extra virgin olive oil
• 1 small onion, finely diced
• 2 garlic cloves, slightly smashed
• 4 red ripe tomatoes, peeled, seeded, and chopped
• 1 sprig fresh rosemary, leaves only, finely minced
• 2 anchovy fillets, very finely minced
• fresh ground black pepper
• 1 lb medium pasta shell
• grated parmesan cheese

Recipe

• 1 trim stems of mushrooms and cut into vertical slices; set aside.
• 2 heat olive oil in a large skillet; add in onion and garlic; cook slowly over low heat for about 10 minutes, or until onion wilts and softens.
• 3 add in mushrooms and cook over high heat until they are tender and the liquid they throw off nearly completely evaporates.
• 4 add in tomatoes and rosemary; cook until tomatoes begin to break down and release their juices, about 5 minutes.
• 5 add in anchovy fillets and pepper to taste, mixing well.
• 6 cook just until anchovies melt into the sauce.
• 7 cook pasta shells in a large amount of boiling salted water until al dente.
• 8 drain shells in a colander; transfer pasta and the hot mushrooms sauce to a large, shallow bowl.
• 9 toss to mix well; serve immediately, passing parmesan at the table.