Mushroom and Tomato Filling

Name: Mushroom and Tomato Filling
Yield: 4
Ingredients: 5 tablespoons of olive oil; 6 cloves of garlic, sliced; 300g of portobello mushroom, sliced; 7 Italian tomatoes, cored and peeled; Salt and pepper to taste; 1/2 cup of black olives; 1/2 cup of fresh parsley leaves; 400g of cooked pasta (penne, fusili, farfalle)

1
5 tablespoons of olive oil
2
6 cloves of garlic, sliced
3
300g of portobello mushroom, sliced
4
7 Italian tomatoes, cored and peeled
5
Salt and pepper to taste
6
1/2 cup of black olives
7
1/2 cup of fresh parsley leaves
8
400g of cooked pasta (penne, fusili, farfalle)

Ingredients

1
5 tablespoons of olive oil
2
6 cloves of garlic, sliced
3
300g of portobello mushroom, sliced
4
7 Italian tomatoes, cored and peeled
5
Salt and pepper to taste
6
1/2 cup of black olives
7
1/2 cup of fresh parsley leaves
8
400g of cooked pasta (penne, fusili, farfalle)

Directions

1
In a skillet, heat the olive oil and sauté the garlic
2
Remove the garlic and set aside
3
In the same oil, cook the mushroom and add the tomato
4
Season with salt and pepper and let it simmer for five minutes or until the tomato starts to break down
5
Turn off the heat, mix in the reserved garlic, black olives, and parsley leaves
6
Serve with pasta.