Pasta Sinks with Mushrooms and Olives Recipe

Name: Pasta Sinks with Mushrooms and Olives
Total time: 45 min
Yield: 4
Cuisine: Mediterranean cuisine
Ingredients: 400 g Pasta; 400 g Champignons; 1 pcs Onion; 4 clove Garlic; 75 g Black (ripe) olive; 5 tbsp Tomato paste; 0.5 bunch Basil; 2 pcs Tomatoes; 300 ml Water; 4 tbsp Olive oil; 2 tsp Oregano; 0.5 tsp Buckwheat Dry; 0.5 tsp Ground dried garlic; 0.5 tsp Ground Spicy pepper; 1 tsp Lemon pepper; to taste Salt

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Pasta sinks with mushrooms and olives are a delicious, aromatic and easy-to-prepare Mediterranean-style dish.

min

servings

Per serving

636

Calories

Protein

Fat

Carbs

Total for 4 servings — 2544 Calories · 80 Protein · 76 Fat · 360 Carbs

Ingredients

4 servings

Pasta400 g

Champignons400 g

Onion1 pcs

Garlic4 clove

Black (ripe) olive75 g

Tomato paste5 tbsp

Basil0.5 bunch

Tomatoes2 pcs

Water300 ml

Olive oil4 tbsp

Oregano2 tsp

Buckwheat Dry0.5 tsp

Ground dried garlic0.5 tsp

Ground Spicy pepper0.5 tsp

Lemon pepper1 tsp

Saltto taste

Preparation

Cut the onion and champignons into thin cubes, and the garlic into thin plates. Heat olive oil in a pan, fry the onion for 5 minutes. Add mushrooms, season with eggplant and lemon pepper, season with salt (to taste). Continue frying over high heat until all the liquid has evaporated. Add chopped garlic and olives, tomato paste and water (50 ml), season with salt (to taste) and stir. Add chopped basil and olive oil, stir again. The filling is ready.

Cook the pasta sinks in salted water according to the instructions on the packaging. Pack the stuffing in the cooked sinks. Dissolve the tomato paste in the water, add the oregano, rosemary, dried garlic and red hot pepper and stir well. Put the sinks in a baking dish, add the prepared sauce and bake the sinks in the oven at 170 degrees until browned.