My beau's youngest daughter loves her marinara sauce and it was actually her idea originally to mix mushrooms with green olives, something that really wouldn't have occurred to me. But what deliciousness! I added the capers for a little more briny flavor and a pinch of red pepper flakes since any marinara usually can benefit from a little zip!
Like most homemade tomato sauces, this one comes together super fast and if you can make it with fresh pasta it almost feels like a treat! Lucky us we have a shop here in Arcata that sells fresh, organic pasta for only $6 a pound - such decadence! We usually get fettucine or linguine, but for this chunkier sauce the strozzapreti was just the shape, holding the sauce and the mushrooms in its slight waves. Any other corkscrew shape would work well too.
Wild Mushroom Marinara with Strozzapreti
2 cups wild mushrooms, chopped (cremini, lobster, button)
1 1/2 cups pureed tomatoes
1 shallot, minced
3 tablespoons olive oil
3 large green olives, sliced thin
1 tablespoon capers, minced
pinch red pepper flakes
1/2 teaspoon dried thyme
1/2 lb of strozzapreti
handful of parsley, minced
Heat a medium sauce pan over medium heat for a few minutes. Add the olive oil and swirl to coat. Add the shallot and cook until translucent, 3-4 minutes. Add mushrooms and toss to coat in the oil and cook for 7-10 minutes or until mushrooms begin to give up their liquid. Add tomato puree and stir to combine. Turn heat down to simmer and add olives, capers, pepper flakes and thyme and cook 15-20 minutes until the tomato loses its raw taste.
Bring water to a boil and cook pasta as directed. Drain and add to marinara pot and toss to coat. Season with salt and pepper and toss with parsley. Serve with grated hard cheese like Asiago or Parmesan.
Recipes currently inspiring me:
Spiced Zucchini Olive Oil Muffins with Lemon Glaze at Eats Well With Others
Girard's Champagne Bruschetta at Sidewalk Shoes
Mexican-ish Grilled Corn with Sriracha, Lime and Honey Mayo at Garden of Eating