Thursday, December 8, 2011

Red Wine & Shiitake Mushroom Capellini

After a long day at work or school, this pasta is at your fingertips- as all the ingredients are easily found already in any well stocked pantry ; which my mother always says is the key to good cooking. Full of red wine, briny olives, and shiitake mushrooms, this dish has a variety of deep flavors in every bite.
Although amounts are important, being generous with the wine and other ingredients is up to your discretion. Don't be afraid to substitute the shiitake mushrooms with preserved artichoke hearts, sun dried tomatoes, fresh asparagus tips, or anything else of your liking. 
16 oz capellini pasta 
1 gallon water (for boiling)
4 oz shiitake mushrooms
1 orange bell pepper
1 c kalamata olives with 3 Tbs brine
1 1/2 c Barilla marinara sauce 
1 c red wine
1/2 c olive oil
red chili flakes for sprinkling
grated Parmesan for sprinkling
1. Bring one gallon of water to a boil. Cook Al Dente, stir Capellini for 3 minutes. Drain in a colander. Gently lather in 2 tablespoons of olive oil. set aside. 
2. rinse, dry and chop shiitake mushrooms and pepper. Sauté in a pan until lightly brown. Add olives and brine. Gently stir and add wine. pour in the rest of the olive oil. Mix well. Serve over pasta, sprinkle red chili flakes and parmesan atop.  Serves : 4
Bon Appétit!


  1. looks delicious!! Totally up my alley!

  2. Raiz! Come visit us and I wil command rosy to make this for us ASAP!!

  3. yum all your stuff looks delish and uses so many diff ingredients!

  4. WOW! This is really an amazing and attractive post about a wonderful recipe. I appreciate your posted wonderful photos. Thanks for sharing such an interesting post.