Ingredients: |
Ingredients: Any combination a vegis - or, no vegis work with this recipe. We used mushrooms, olives and tomatoes for this.
1 pkg crimini mushrooms, sliced Handful sliced olives Handful sliced cherry tomatoes Handful chopped fresh parsley Splash olive oil Sliced fresh garlic Crushed red chili peppers 8 oz spaghetti or fettuccini pasta
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Directions: |
Directions:Sauté mushrooms, set aside Chop olives, garlic, tomato and parsley. Set aside.
Heat olive oil in large sauté pan. Add sliced garlic, and cook slowly and gently . . . Do not over cook, the garlic will taste to strong. Add crushed chili peppers. Add chopped tomatoes. Stir to combine flavors.
Meantime, boil water in large pot to cook pasta. Add enough salt, that the water tastes like the ocean. Cook pasta until it is about 1/2 done.
Add 2 ladles of pasta water and regular water to the oil/garlic/chili pepper mixture. This creates a ‘broth’ for the pasta to finish cooking in.
(My ladle equals about 3/4 cup liquid. All pasta water, may make final dish to salty . . . Adjust with combo of pasta water and unsalted water.)
Drain 1/2 done pasta, and add to the ‘broth’. Stir and cook until pasta is tender and liquid is absorbed.
Add mushrooms, olives and parsley. Serve immediately. |
Personal
Notes: |
Personal
Notes: This is really more of a ‘technique’ than a recipe. It results in the most flavorful, easy pasta dish! ANY vegis would be good. Or, traditionally, Italians add no vegis . . . Only parsley or chopped basil at the end.
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