This was supper last night. It was the first time making it, and it was really delicious. Definitely a keeper recipe that we all enjoyed and that will be made again. The recipe as is is vegan and gluten-free. We added boneless, skinless chicken thighs that we cubed and marinated, and then grilled and tossed on top.
- 10 oz package of brown-rice penne pasta
- 1 lb crimini mushrooms, sliced
- 1 small onion, sliced
- 4 cloves garlic, chopped
- 2 oz fresh basil, chopped
- 2 T capers
- 1/2 cup balsamic vinegar
- honey
Boil water for the pasta. Put some olive oil in the water to keep it from sticking together. After draining, throw on some olive oil and salt for more of that Italian flavor.
In a medium-large skillet, warm up some olive oil on medium-high heat. Add the chopped garlic and let it fry for about 30 second. Then add the onions and mushrooms. Cook them until the onions are tender and the mushrooms are squishy. Pour in the balsamic vinegar. Good vinegar has lower acidity which helps keep the dish from getting too sour. When the liquid has boiled off, taste it. If it’s too sour now, add a teaspoon or two of honey to sweeten it. We ended up only needing to drizzle just a tiny amount. Throw in the basil and capers and mix them in over heat for just a minute or two.
Serve the sauce over the pasta.
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