Farfalle with Mushrooms and Tomatoes

A trio of mushrooms and roasted tomatoes serve as a base for a sauce using any kind of protein. This is a great choice for a stir-fry station.

3 pounds Barilla Farfalle
1 cup extra-virgin olive oil
6 ounces minced shallot
6 ounces diced onion
½ cup minced garlic
1 ½ pounds sliced shiitake mushrooms
1 ½ pounds sliced cremini mushrooms
1 ½ pounds sliced oyster mushrooms
3 ounces fresh thyme
3 ounces julienned fresh basil
12 roasted red tomatoes
12 roasted yellow tomatoes
1 ½ quart chicken stock
5 pounds chicken, scallops, or 16–20 shrimp
6 ounces shredded parmesan cheese
3 ounces minced fresh parsley

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

  1. Heat 2 teaspoons oil in a sauté pan and cook ¼ ounce onions, ¼ ounce shallots, and ¼ teaspoon garlic until translucent. Add the mushrooms, thyme, and basil.
  2. Stir until the mushrooms release their liquid and begin to brown. Stir in about 1 ½ cups roasted red and yellow tomatoes (1 of each color) and 1 cup cooked pasta, breaking up the tomatoes. Stir in 2 ounces stock, 2 ½ ounces protein of choice, and season with salt and pepper. Heat through.
  3. Plate pasta and garnish with 1 tablespoon parmesan and a sprinkle of parsley.