Ziti With Mushroom and Green Peppercorn Sauce

Bottled green peppercorns add a surprising bite to this satisfying pasta sauce made with tomatoes, garlic and an abundance of chopped mushrooms. Although regular white mushrooms are used here, a more woodsy variety may be used instead if you prefer. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  small yellow onion, minced
• 8  ounces white button mushrooms, chopped
• 3  large garlic cloves, minced
• 1 (28 ounce) can diced tomatoes, drained
• 1  teaspoon  bottled green peppercorn, drained
•  salt & freshly ground black pepper
• 1  lb ziti pasta or 1  lb  other tubular pasta

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
2. Add the mushrooms and garlic and cook, stirring a few times, until the mushrooms release their liquid and are tender, about 5 minutes. Stir in the tomatoes, peppercorns, and salt and pepper to taste.
3. Simmer for 5 to 10 minutes to allow the flavors to develop. Keep warm over low heat.
4. Meanwhile, cook the ziti in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes. Drain well.
5. Transfer the ziti to a large bowl, add the sauce and toss gently to combine. Serve hot.