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Olive-flecked pasta

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 - 20 minutes

Ingredients

For the grilled mushroom ragù:

500 g open brown mushrooms
1 medium onion, chopped
3–4 large cloves garlic, smashed
4 T olive oil
sea salt, to taste

For the olive sauce:

70 g ripe black or Kalamata pitted olives, finely chopped
½ cup cream
3 T Italian parsley, finely chopped
sea salt and freshly ground black pepper, to taste
300 g penne, cooked until al dente

Method

Wipe the mushrooms clean using kitchen paper. Place the mushrooms, onion and garlic in a large grill pan. Moisten with olive oil, add a little salt and mix.
Slide under a hot grill, and cook, turning every 5 minutes, for 15 minutes or until well-browned. Chop roughly, then blend to make a thick ragù.
To make the olive sauce, heat the olives with the cream, parsley and seasoning. Mix with the drained pasta.
Spoon the pasta and olive sauce into large bowls, then top generously with the ragù. Check the seasoning. Add some torn parsley, and a slick of olive oil, if you like.

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