- Prep 45 min
- Total45 min
This one-pot version of the spicy Italian classic cooks the pasta in the sauce with shiitake mushrooms for even more earthy, delicious flavor.+
- 1In 5-quart Dutch oven, heat oil over medium heat until shimmering.Add onion; cook 3 to 4 minutes or until translucent. Add mushrooms; cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated. Add garlic, harissa and tomatoes; heat just to simmering. Stir in water; heat to boiling.
- 2Add pasta; return to simmering. Reduce heat to medium-low; cook 15 to 20 minutes, stirring frequently, until pasta is cooked to desired tenderness. Stir in olives. Top with basil and cheese. Serve immediately. Cover and refrigerate leftovers.
- For a different flavor, try oil-cured black olives in place of the kalamatas.
- To make this dish vegan, sprinkle 1 tablespoon nutritional yeast over the dish in place of the Parmesan cheese.
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