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Pasta with baby corn and tomato

Recipe from: 1/11/1996 12:00:00 AM
Ingredients 10
Servings 4


  • 500
    penne pasta (or any other kind)
  • 65
    olive oil
  • 1
    onion, coarsely chopped
  • 3
    cloves garlic, crushed
  • 2
    chillies, seeded and chopped
  • 250
    fresh button mushrooms, sliced
  • 425
    whole baby corn, drained
  • 65
  • 410
    whole peeled tomatoes, finely chopped
  • salt and freshly ground black pepper


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.


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