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Pasta with Arugula, Kalamata Olives
& Shiitake Mushrooms

¾ pound penne pasta

1 ½ tablespoons olive oil

1 to 3 cloves garlic, minced or pressed

2 ounces fresh shiitake mushrooms, chopped

2 pounds fresh roma tomatoes, peeled and chopped

½ teaspoon or more dried red chili flakes

5 tablespoons chopped Kalamata olives

½ teaspoon salt, or to taste

1 ½ cups or more arugula, chopped or torn into large pieces

Freshly grated Parmesan or Asiago cheese

Put on a large pot of water and cook the pasta while you prepare the sauce.  Heat the olive oil in a large, deep skillet over medium heat.  Add the garlic and mushrooms and sauté for 2 to 3 minutes.  Add the tomatoes, chili flakes, olives and salt.  Allow the sauce to simmer approximately 10 minutes.  By now your pasta should be cooked.  Drain it well and toss with the chopped arugula.  Heap pasta in a large bowl, pour on the sauce and toss lightly again.  Top with grated cheese and serve immediately.  Serves 4.

From the Rolling Prairie Cookbook