|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 lb. Italian penne pasta
2 T extra-virgin olive oil
1 red onion- sliced in chunks
1 red pepper- cored, seeded and chopped
1 yellow pepper- cored, seeded and chopped
1 pckg. cremini mushrooms- sliced
5 to 6 garlic cloves- minced
2 T capers- rinsed
5 to 6 roma tomatoes- seeded and chopped
Black pepper- freshly ground
1/4 t red pepper flakes
12 to 15 ripe olives or kalamata olives
1 bunch of fresh basil- shredded
Several sprigs of fresh marjoram- leaves stripped- or 1/2 t dried
3 to 4 oz. feta cheese- crumbled
|Directions:||1. Bring a large pot of salted water to a rolling boil and cook the penne until al dente. Heat the olive oil in a large nonstick skillet over medium heat and saute the onion until it softens, about 5 minutes. Add in the red and yellow peppers and stir, cooking for another 5 to 7 minutes.
2. Toss in mushrooms, garlic, capers and chopped tomatoes. Add a pinch of sea salt, freshly ground pepper and red pepper flakes and stir. When peppers and mushrooms are soft and tender, add the olives, shredded basil and marjoram leaves. Mix well and turn heat down to low.
3. When pasta is done, drain and drizzle on a little olive oil to keep it from sticking. Place the pasta in a warmed serving bowl and add the sauteed vegetables and crumbled feta cheese. Toss all of the ingredients gently and serve immediately.
|Makes:||4 to 5 servings|