Capellini or spaghetti with a sauce of fresh tomatoes, basil, fresh mozzarella, and wild mushrooms.
Serves 1 hungry person as an entrée or two as a pasta course
3ozwild mushroomspreferably with some black trumpets
¼teaspoonkosher salt
1-2large cloves garlicthinly sliced
Pinchof crushed red pepper flakes
Pinchof dried oreganoI use dried bee balm
6oz(2 medium) roma tomatoesdiced
6oz¾ cup homemade tomato sauce
Serving and finishing
3large leaves of fresh basiltorn
1tablespoonextra virgin olive oil
1ozfresh mozzarelladiced
1tablespoongrated parmesan
3ozdried capellini, capellini di angelo, or spaghettior 6 oz cooked pasta
Instructions
Build the sauce
In a 10 inch saute pan, heat the cooking oil, then add the mushrooms and cook for a few minutes over high heat until wilted. Add the salt and stir.
Push the mushrooms to the side of the pan, turn the heat to medium-low, add a drizzle of oil and the garlic. Cook the garlic slices until they’re just starting to brown around the edges, minding the heat and being careful not to burn them.
Bring a pot of salted water to a boil, add the pasta and cook al dente.
Add the diced tomatoes, oregano, crushed red pepper flakes, another pinch of salt, and cook for a few minutes over high heat to evaporate some of the liquid.
Add the tomato sauce and simmer a few minutes more. Add the hot pasta, toss with the tomato mixture and heat through. Double check the seasoning for salt and pepper and adjust as needed, then toss, add the extra virgin olive oil, basil and mozzarella, remove from the heat and toss again.
Add a splash of pasta water if the pan gets dry.
Plating
Using tongs, twirl the pasta and remove to a preheated pasta bowl. Twirl the pasta again in the bowl to give it some height, then pour the mushroom sauce from the pan over the top. Garnish with a few basil leaves, a little more extra virgin olive oil if you want, and some grated parm. Serve hot.
Video
Notes
When finishing the pasta
It's important to have everything ready to go when you plate, and to toss the pasta off the heat or in a bowl to avoid cooking the mozzrella.