Pasta is often the entrée of choice at our dinner table when we decide on a menu at the last moment. I particularly like it with fresh sauces made with tomatoes, mushrooms, and herbs. I put all the sauce ingredients in a bowl and warm them in my microwave oven before mixing them with the hot pasta. I always add some of the hot cooking water to the sauce. When the pasta and sauce are tossed together, the pasta absorbs the water. Be sure to serve your pasta on very hot plates with extra Parmesan cheese.
4 SERVINGS
|
Salt |
4–5 |
baby bella or white mushrooms |
1 |
cup frozen petite peas |
2 |
cups diced (½-inch) tomatoes |
1½ |
tablespoons chopped garlic |
3 |
tablespoons chopped anchovies, with their oil |
¾ |
teaspoon red pepper flakes |
¼ |
cup good olive oil |
3 |
tablespoons grated Parmesan cheese, plus more to pass at the table |
1 |
pound thin spaghetti, or another pasta of your liking |
¾ |
cup (loosely packed) fresh cilantro leaves |
Bring 3 quarts salted water to a boil in a large pot. Meanwhile, cut the mushrooms into thin slices. Pile the slices together and cut them into thin strips (julienne). You should have 1½ cups. Combine them in a large glass bowl with the peas.
Add the diced tomatoes, garlic, and anchovies with their oil to the bowl. Sprinkle on the red pepper flakes, 1 teaspoon salt, olive oil, and grated Parmesan cheese. Mix well.
Add the pasta to the boiling water and cook for 7 to 8 minutes, or until done to your liking. Meanwhile, heat the tomato mixture in the microwave oven for about 2 minutes. When the pasta is cooked, ladle out about ¾ cup of the hot pasta water before draining the pasta and mix it into the sauce in the bowl to warm it up.
Drain the pasta and add it to the sauce along with the cilantro. Toss well for 15 or 20 seconds, then divide among four hot plates. Serve immediately, with extra grated Parmesan cheese.