Penné Bosciaola

I haven’t actually tried this recipe yet; I found it on a box of “Santa Sweets” grape tomatoes. Geeky name, true, but the tomatoes were sweet, and that’s saying something in the depths of October.

This recipe was tucked under the lid. It looks promising, and since I’m going to be doing some major kitchen work this weekend, I suspect I should archive this recipe now before I give myself the chance to lose it amidst this weekend’s kitchen upheaval (more on that soon enough).Penné Bosciaola

2 pints sweet grape tomatoes (one guess as to what the recipe wants you to use)
5 oz. shiitake mushrooms, sliced
½ red onion, sliced
2 handfuls arugula or spinach
6 oz. chicken broth
3 oz. butter (2/3 of a stick)
4 oz grated pecorino romano cheese (but I’ll probably use parmigiano-reggiano since that’s what I keep here)
2 cloves garlic, finely chopped or run through a garlic press
12 oz (¾ lb.) penne pasta

While penne is cooking…

Sauté garlic and onions until translucent. Add mushrooms and cook 1 minute. Add tomatoes, salt, pepper, and cook for 30 seconds. Finish by adding chicken broth, butter, arugula/spinach, basil, and cheese. Stir until heated.

Drain pasta, and toss with rest of ingredients.

Serves 4-6.

(Chances are, this recipe is probably copyrighted by the company that printed it, so, consider this the official notice that whoever holds the copyright still holds it, yadda yadda yadda.)

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