I call this 'single girl pasta.' When I'm alone for dinner, this Mediterranean Pasta is often what I make. I adore vinegary flavors and briny, marinated vegetables, but my husband does not. But that is only half of the reason I make this recipe for myself. The recipe requires a splash of white wine for deglazing the sautéed mushrooms. What a perfect excuse to open a bottle of wine when alone!
I'm not including a recipe for what to do with the leftover wine, but I'm sure you can find something on your own. Or, if you're really looking for something to do with it other than drink it, you could try my Shrimp Risotto Recipe tomorrow night.
Start with a generous amount of mushrooms, one-half pound. Thinly slice them. Sauté them alone in the pan with only the butter and olive oil. (Is there a more divine scent?!)
We want the mushrooms to wilt and produce their own juices. When they look like this, then (and only then) proceed with the garlic.
One thing to note is that I do not call for salt in this recipe, besides for the pasta water. The ingredients of the pasta: olives, marinated artichoke hearts, sundried tomatoes and lemon zest all lend plenty of salty notes to the dish. I find it doesn't need any salt. If your taste buds disagree, add a pinch at a time until you're happy with the flavor.
The next time you're sans-spouse, remember this pasta. Celebrate your quiet night with wine, good food, and maybe even a good book. We all need moments like that! This Mediterranean pasta is exactly the way to do it, friends.
If you need one more recipe to use up that wine, don't miss Julia's Spinach Salad Recipe with white wine vinaigrette.
Mediterranean Pasta Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 pound mushrooms, sliced
- 6 ounces whole wheat pasta, like spaghetti or angel hair
- 3 cloves garlic, large
- 1/3 cup white table wine, chicken broth or 2 tablespoons lemon juice may be substituted
- 1/2 cup artichoke hearts, marinated
- 1/4 cup sundried tomatoes, packed in oil
- 1/4 cup green olives, chopped
- lemon zest, for serving
Directions
- Put a large pot of water on to boil.
- In a large skillet (preferably not non-stick), add the butter and olive oil over medium heat. When melted, add the sliced mushrooms and stir. Let the mushrooms cook, undisturbed until they start to slightly brown and release their juices. This will take 5-8 minutes.
- Add a small handful of salt to the pasta water once it boils, and then add the spaghetti. Stir.
- Next, add the garlic to the mushrooms and sauté for 1 minute. Add the white wine and scrap the bottom of the pan. Let the wine reduce for about a minute. (If you're substituting the wine for broth or lemon juice, do not reduce).
- Stir in the remaining ingredients, except the lemon zest.
- Add the al dente pasta to the skillet and stir very well to coat with the sauce. Add a ladle of pasta water if you think it needs it. (You could also add a bit of oil from the marinated artichoke hearts or sundried tomatoes).
- Divide between two plates and serve, topped with lemon zest.
via Food Fanatic http://www.foodfanatic.com/2013/12/mediterranean-pasta-single-girl-supper/
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