Eigenschappen
Bereidingstijd: 15 min
Menugang: Hoofdgerecht
Bereidingswijze: Bakken
Aantal personen: 2 pers.
Ingrediënten:
- 200 g penne pasta of andere pasta
- 1 – 2 eetlepels olijfolie
- ca. 15 g uitgelekte ansjovisfilets uit blik
- 1 rode peper
- 170 g uitgelekte schijfjes champignons uit blik of glas
- 2 teentjes knoflook
- 10 zwarte olijven zonder pit
- 10 blaadjes verse basilicum
- zout
- peper
- 75 g geraspte Parmezaanse kaas
Bereidingswijze
Kook de pasta al dente (beetgaar) volgens de aanwijzingen op de verpakking.Verhit 1 eetlepel olijfolie in een koekenpan en smelt daarin op laag vuur deansjovis. Snijd de rode peper in de lengte doormidden. Verwijder de pitjes ensnijd de peper in kleine stukjes. Laat de champignons uitlekken. Doe dechampignons met de rode peper bij de ansjovis in de pan. Pers de knoflookerboven uit en bak het geheel ongeveer 5 minuten. Snijd de olijven in ringetjesen hak de basilicum fijn. Laat de pasta goed uitlekken en schep deze met deolijven en de basilicum door de champignons. Maak op smaak met peper eneventueel wat extra olijfolie. Serveer met de geraspte Parmezaanse kaas.
Per persoon ongeveer 80 gram groenten
Neem eens champignons uit blik of glas in plaats van verse champignons.
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