Chilled Capellini with
Marinated Shiitakes & Tomatoes

Any type of thin noodle pasta will work for this recipe.

2 1/2 cups canned diced tomatoes, drained
1/4 cup tomato paste
1 Tblsp balsamic vinegar
1/3 cup red wine vinegar
1 tsp herbes de Provence
3 Tblsp sugar
salt & freshly ground black pepper
dash of Tabasco
1/2 cup extra virgin olive oil
1 large yellow onion, thinly sliced
2 tsp minced garlic
1 lb. shiitake mushrooms

Noodles
8 oz. capellini
4 Tblsp extra virgin olive oil
4 Tblsp chopped chives
1 Tblsp sesame oil
2 tsp soy sauce
2 large garlic cloves, minced
1 tsp grated fresh ginger

In a large saucepan, combine the tomatoes, tomato paste, vinegars, herbes de Provence, sugar, salt and pepper and Tabasco. Bring to a boil and then reduce heat to a simmer while you prepare the remaining ingredients.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add onion slices and cook, stirring constantly, until wilted. Add the onions to the tomato mixture and simmer for about 30 minutes until the sauce is slightly thick. Add the garlic and remove from the heat.

Remove the stems from the mushrooms and slice into 1/2-inch thick pieces. In a large skillet, heat 1/4 cup of olive oil over medium-high heat. Sauté the mushrooms in two batches, using the remaining oil for the second batch, for about 5 minutes. Add to the tomato mixture.

Noodles

Bring a large pot of salted water to a boil. Add the capellini and cook
until al dente. Drain the noodles and run under cold water. Drain well
and place in a large bowl. Add the remaining ingredients and toss to blend.
To serve, make a nest in the middle of the noodles and place the
tomato-mushroom mixture in the middle. Serve at room temperature.
Chilled Capelline with Marinated Shiitakes from feature.

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