SUN-DRIED TOMATO LINGUINE WITH CHESTNUT MUSHROOMS
Ingredients
- 2 Tbls. extra virgin olive oil
- 1 ½ cup al dente cooked linguine
- ¾ cup chestnut mushrooms(or any kind of mushroom)
- 2 Tbls. sun-dried tomatoes diced
- 3 cloves garlic rough chopped
- ¼ Tsp. Burlap and Barrel Smoke and Garlic seasoning
- ¼ cup Italian parsley chopped
- Salt to taste
Instructions
- Sautee garlic in olive oil. Add the Smoke and Garlic seasoning and cook for 1 minute, stirring constantly. Add sun-dried tomatoes and mushrooms. Sautè until mushrooms are tender.
- Add linguine, two Tbls. of pasta water, and sautè until heated through. Add parsley, saute for a minute, and serve.