Pasta with baby corn and tomato

Name: Pasta with baby corn and tomato
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 500.00 g pasta penne; 1.00 onion coarsely chopped; 3.00 garlic cloves, crushed; 2.00 fresh chillies deseeded and chopped; 250.00 g button mushrooms sliced; 425.00 g baby corn; 65.00 ml sherry; 410.00 g tomatoes whole peeled, finely chopped; sea salt and freshly ground black pepper

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

500.00 g	pasta — penne
1.00	onion — coarsely chopped
3.00	garlic — cloves, crushed
2.00	fresh chillies — deseeded and chopped
250.00 g	button mushrooms — sliced
425.00 g	baby corn
65.00 ml	sherry
410.00 g	tomatoes — whole peeled, finely chopped
	sea salt and freshly ground black pepper

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Method:

Cook the pasta in rapidly boiling salted water until soft. Drain well and set aside.
Heat the oil and sauté; the onion, garlic and chillies until soft. Add the mushrooms and stir-fry until pale brown. Add the baby corn and heat until warmed through. Add the sherry and boil for a few minutes. Reduce the heat and add the tomatoes.
Simmer until the sauce thickens slightly. Season with salt and pepper to taste.
Serve with the penne pasta and Parmesan cheese if desired.