Mushroom, Tomato, and, Basil Pasta
Based on Jon Favreau’s Aglio e olio from the movie Chef, this mushroom, tomato, and basil pasta is elevated with the addition of tangy tomatoes, earthy mushrooms, and fresh basil, creating a delicious and satisfying meal.
Ingredients
Base
- 6 Oz Spaghetti
- 1 cup pasta water
- 1 cup Shitake Mushroom chopped can use any mushroom of choice
- 1 cup cherry tomatoes cut in half
- 6 cloves garlic, roughly chopped
- 8 stems basil, chopped chop it just before adding it to the pasta
- 1/2 cup grated parmesan cheese
- 4 tbsp olive oil
- 1 tbsp lemon juice
Spice Mix
- 2 tsp red chilli flakes
- 2 tsp pepper
- 2 tsp salt
- chopped parsley for garnish
Instructions
- Boil spaghetti for 7 to 9 minutes with salt, olive oil, and a scrunch of black pepper. Don't cook it all the way through. We are going for al dente texture here.
- Add olive oil to a hot pan, and saute minced garlic, and chopped mushrooms until golden brown.
- Add chili flakes, and cherry tomatoes cut in half to the mixture followed by salt and pepper.
- Stir and cook until the tomatoes are softened. Add some pasta water to maintain the consistency.
- Once your pasta is almost cooked, drain and add it to the pan, and save some pasta water for later.
- Add chopped basil, and parsley to the pan and cook for another 2 minutes.
- Once everything looks well incorporated. Grate some fresh parm. If the consistency is too thick, add the pasta water that we saved earlier.
- Do a taste test, and adjust salt and pepper if needed and are ready to serve.
