As a cradle but happy-to-still-be Catholic, it's that time of year when meat goes out the window, and it's time to get kitchen creative. Now, this is the wrong spin to put on Lent, but I do have a few favorite dishes my mom always reserved for Lenten nights that didn't include a fish fry. Salmon loaf comes to mind, but I'm always surprised at the time it takes to make. After working at the school & the district office yesterday, I ran to the grocery store with the time I had to spare before heading to church, and I didn't want to be cooking all night. Don't get me wrong, that is a fun way to spend a night, but I was a sleepy lady, and I wasn't into it last night.
I'd done a quick search of some of my recipe site go-to's in the morning, and one recipe I came across was for Caprese Pasta. Now, I set out to buy the ingredients for that only, but when the mushrooms caught my eye, I threw them in and decided to get creative. It turned out as a tasty surprise, and I now have left-overs for Friday. Bonus, it threw together in about 20 minutes. Give it a try!
Catholic Girl Pasta
2 cloves garlic, minced
2 T. olive oil
2 T. butter
8 oz. portobello mushrooms
2 T. tomato paste
1/4 C. red wine
1 tsp. sugar
28 oz. canned tomatoes
2 T. capers, drained & rinsed
8 oz. pasta (I used mostaccioli, but any would work)
Heat butter and olive oil; saute onions, garlic, and mushrooms about 8 minutes. Add wine and tomato paste, and heat until thickened. Add tomatoes, sugar, pepper, and capers. Heat to boiling; simmer 20 minutes.
While sauce simmers, cook pasta al dente. Add drained pasta to sauce. Garnish with mozzarella and basil. Enjoy!