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

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