Theo Mannie of Granny Mouse Country House and Spa's Spicy Tomato, Mushroom and Olive Penne
Spicy Tomato, Mushroom and Olive Penne
- 1 red chilli, chopped
- 300g button mushrooms sliced
- 100g pitted black olives
- 1 can chopped tomatoes
- 200g penne
- 15g garlic, crushed
- 20g butter
- 1stp sugar
- 1tsp vinegar
- 150g feta
- 20g fresh rocket
- Salt and pepper
Method: Boil the pasta, strain and cool before setting aside. In a large saucepan, melt the butter on high heat. Add the mushrooms and olives. Sauté for about 4 minutes or until the mushrooms become golden brown. Pour the tomato and garlic, continue to sauté for a minute before reducing the heat. Pour in the vinegar and add the sugar. Once the tomato has cooked out, add the pasta into the sauce. Cook for a further 3 minutes and season to taste. Once plated, scatter both the rocket and feta over the pasta
