RECIPE

Spaghettini with Mushrooms, Garlic, and Oil

  • Contributed by Quick From Scratch Pasta
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

We've added sautéed mushrooms to the classic—and very simple—spaghetti with garlic and oil, but the dish can still be made in no time at all. Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.

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  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 1/2 cup olive oil
    2. 3 cloves garlic, minced
    3. 1/8 teaspoon dried red-pepper flakes (optional)
    4. 2/3 pound mushrooms, sliced
    5. 1 teaspoon salt
    6. 1 pound spaghettini
    7. 3 tablespoons chopped flat-leaf parsley
    8. 1/4 teaspoon fresh-ground black pepper

Directions

  1. In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
  2. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.

Notes

Variations

Spaghettini with Garlic and Oil Eliminate the mushrooms and reduce the oil to 7 tablespoons. Just cook the garlic and red-pepper flakes for a minute and toss with the remaining ingredients.

Spaghettini with Walnuts, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. At the end, toss in 2/3 cup of toasted and chopped walnuts.

Spaghettini with Salami, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. Cut 1/4 pound of sliced salami into thin strips and toss it into the spaghettini with the parsley and black pepper.