1 jar Peter Watson’s Italian Puttanesca sauce from Hudson Meats
200g Rigatoncini Rustichella Pasta from Hudson Meats
1 tbsp garlic olive oil from Hudson Meats
100g swiss brown mushrooms
¼ cup chopped parsley
Olives from Hudson Meats
Shaved Parmigiano Reggiano from Hudson Meats
- Cook pasta in a large saucepan of boiling salted water until al dente. Reserve 2-3 tbsp pasta water and drain the pasta well.
- Slice mushrooms.
- Add olive oil to a pan on medium heat. Add mushrooms and sauté for 4-5 minutes.
- Lower the heat and pour in puttanesca sauce. Bring sauce to a simmer after 3-4 minutes. Add reserved pasta water to bring the sauce to the desired consistency.
- Add pasta and parsley to the sauce. Toss to combine. Serve immediately and garnish with olives and shaved Parmigiano.
Recipe by Sarah Ahmed : @nourish.glow.repeat