(Serves 4)Cook pasta in boiling water.
2 cups pasta, dry volume
Saute fennel, shallots, garlic and mushrooms in olive oil on stove-top for about 5 minutes.
1 teaspoon olive oil
2 tablespoon fennel, diced
2 tablespoon shallots, diced
2 tablespoon garlic, smashed
1/2 cup mushrooms, sliced
Add tomatoes and paste. Turn heat to simmer.
1 16 ounce can petite diced tomatoes, no added salt
1 tablespoon tomato paste
Stir in olives.
1/3 cup mixed olives, pitted and sliced
Drain pasta. Divide onto serving plates.
Garnish with walnuts, herb and cheese.
1/4 cup walnuts, chopped
2 tablespoon fresh oregano, snipped
1/3 cup grated Parmigiano cheese
Tuesday, June 14th, is flag day. My red, white and blue dessert features strawberries, blueberries and Greek yogurt. I enjoyed that with breakfast today too!
The Walnut Crusted Salmon recipe from California Walnuts was also very good.