Monday, August 16, 2010

Bucatini con i Funghi

This is largely a variation on a post I made a few days ago -- the pasta dish with parsley and garlic. But, I've been wanting to try this dish for two reasons -- to try the totally fun pasta shape, bucatini, and, to use some delicious mushrooms I got from the Mushroom  Lady at the farmer's market.

Knowing that I had two simple goals, I can say that this dish surpassed  my expectations! While the simple summer pasta dish posted earlier is great for a quick meal at home, this variation is easily presentable to guests -- especially if you spice it up with some fancy mushrooms. The lemon juice at the end really brightens up the entire dish. Just charming!

Plus, bucatini noodles are totally fun! Like a mix between linguine and rigatoni -- long and chewy, but hollow!

Bucatini con i Funghi
The Top 100 Pasta Sauces

1 lb bucatini
1 T olive oil
2 cloves garlic
10 oz mushrooms, wiped clean and finely sliced
salt and pepper
1 T lemon juice
parsley, chopped

Heat oil and add finely chopped garlic. Add mushrooms. Add a little seasoning, then cover pan and leave to cook 5 minutes over a low heat. Remove from heat, but keep warm. The mushrooms should give out enough moisture to cook themselves gently.

Cook pasta, according to package directions. Drain and rinse. Return pasta to warm pot.

Add lemon juice and chopped parsley to the mushrooms. Stir sauce over the cooked noodles. Mix thoroughly, adding more olive oil, if desired.

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