Spring time, white wine, and all of the light pastas. It's as simple as some sautéed garlic and mushrooms, a touch of Stopsky's Smoked Castelvetrano Olives, a bit of cream and voila. This pasta will be ready to go in 20 minutes.
We added a bit of the brine from the Smoked Olives in to the sauce, leaving a nice smoky aroma.
Smoked Olive and Mushroom Pasta
1/2 lb crimini mushrooms
2-3 Tbsp olive oil
1 clove garlic, peeled and minced
1/4 Cup Stopsky's Smoked Castelvetrano Olives + 2 Tbsp of the brine
1/4 Cup heavy cream
11 oz short pasta, like fusilli or penne
Grated parmesan cheese, for topping
1. Trim the ends of the stems of the mushrooms. Clean them using a damp paper towel. Slice them finely. Put a pot of water on to boil for the pasta.
2. In a separate pan, heat the olive oil over low heat and add the garlic. Stir occasionally for 2-3 minutes, being careful to not let the garlic burn. Add the mushrooms and continue to cook over medium heat, until golden on all sides.
3. When the water is boiling, start the pasta and cook until al-dente, according to the package's cooking instructions.
4. Add the 2 Tbsp of olive brine and olives, and cook for 2-3 minutes. Stir the cream in and cook for 2 more minutes. Remove from heat. Drain your pasta and add it back in to the sauce. Toss to coat evenly, and serve with grated parmesan cheese. Top with salt and pepper to taste.