Recipes :: entrees - appetizers - desserts - miscellaneous
Linguine with Olive, Onions, and Capers posted by lmyers04


This dish is a classic I whipped up and loved. It's perfect for a romantic din din.  I used Italian parsley here, but thyme, marjoram, basil, or chervil would be equally delicious.

3 tbsp olive oil
1/2 pound white mushrooms or cremini, quickly rinsed and thickly sliced
salt and freshly ground black pepper
1/4 cup dry sherry or dry white wine
1/2 medium sized yellow onion, thinly sliced
3 cloves garlic, finely chopped
1/2 pound linguine
6 Nicoise or Gaeta olives, pitted and coarsly chopped
2 tsp drained capers
2 tbsp fresh Italian parsley, coarsly chopped


Set a large pot of salted water on the stove to boil.  Meanwhile, heat 1 tbsp olive oil in a large skillet or saute pan; saute the mushrooms over medium high heat with some salt and a few pinches of pepper.  

When the mushrooms are golden and almost crisp on the edges, add half of the sherry and cook for about a minute, until the pan is nearly dry. (This will loosen the flavorful pan juices) Transfer the mushrooms to a bowl and set aside

Heat the remaining 2 tbsp oil in the same pan, add the onion and some more salt and pepper.  Saute over medium heat for 3 to 4 minutes, then add the garlic and remaining sherry.  Simmer for 1 or 2 minutes until the pan is nearly dry.

When the water in your big pot is boiling, add the pasta and cook until al dente.  

Just before you drain the pasta, add 1/4 cup pasta cooking water to the onions, along with the mushrooms, olives, and capers.  Drain the pasta, then add to the pan.  Toss with the veggies and sprinkle with parsley.  

Transfer to serving dish and let the seduction begin!

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