Ingredients
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12 ounces ditali pasta
1 tablespoon butter
2 tablespoons olive oil
3 whole scallions, thinly sliced
1 large garlic clove, minced
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 teaspoon oregano, dried
1/4 teaspoon black pepper
2 (2 1/4 ounce) cans black olives, sliced
1 (13 1/4 ounce) can mushroom stems and pieces
1 (26 ounce) jar spaghetti sauce
2 cups mozzarella cheese, shredded
Preparation
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Preheat broiler.
Cook ditali al dente in boiling, salted water according to package directions. Drain well.
Meanwhile, in a 12-inch heavy skillet, heat butter and olive oil. Saute scallion and garlic until golden. Add drained dital to pan and turn to coat well. Cook for another 3 minutes until pasta is golden also.
Add salt, peppers, and oregano and stir to combine. Add drained olives and drained mushrooms.
Pour in spaghetti sauce and stir until well combined.
Tranfer to a shallow baking pan (such as a jelly roll pan) and spread out into an even layer. Evenly distrubute shredded mozzarella over the top.
Watching carefully, broil for about 5 minutes, until cheese is melted and nicely browned. To serve, use spatula.
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