Pasta Fasulo

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Pasta Fasulo

 

1 pound fasulli pasta

1 teaspoon salt

1 gallon of water

2 roughly chopped portobello mushrooms

1/4 cup extra virgin olive oil

4 crushed garlic cloves

1/2 red onion

1/2 cup green olives

3 tbsp. capers

2 cups roughly chopped eggplant

1 cup roughly chopped asparagus

1/2 cup Romano cheese

1/4 cup chopped fresh parsley

salt and pepper to taste

2 tbsps. butter

 

Boil the pasta in salted water. Meanwhile, saute the garlic in the oil until

golden then remove. Saute the onion until translucent. Add the eggplant and cook

until tender. Add the remaining ingredients except the cheese and the parsley.

Drain the pasta well and marry with the saute mixture. Stir well and then stir

in the the cheese, parsley and butter and serve. Serves 4.

 

 

 

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