Friday, November 18, 2011

Pasta with Olives, Capers and Mushrooms

Some of my favorite dishes evolved out of hunger, necessity and whatever happened to be in my pantry at the time!  Last night as I started getting my lists about other lists together as I typically have to do this time of year to keep my head from spinning off I realized that thinking about all the food pending in my future made me absolutely famished!  When such urges hit I typically head straight for the pasta.  As I was craving something a little more substantial than angel hair pasta with butter I started digging in the fridge and pantry.  What I created was divine, if i do say so myself!  Here is what I did

Pasta with Olives, Capers and Mushrooms

In a large pot boil water and cook your favorite pasta according to the directions.  
In a large skillet melt some butte, add some olive oil and saute sliced baby bella mushrooms (all of these quantities are completely dependent on what is available and how many people you are feeding).  Once the the mushrooms have absorbed most of the moisture, add 1 anchovy fillet to the skillet and stir around until it dissolves.  I realize that I may have lost some of you all with the word "anchovy" but I assure you, it is not as intimidating as you might think.  In fact, anchovies are included in some of our favorite dishes, we just never knew that before!  All the anchovy is going to do is add a lovely, salty flavor to the sauce and the beauty is that it actually does dissolve completely!  Add a tablespoon or two of capers and a hanful of green olives.  Season with salt and pepper (go easy on the salt as there is plenty in the olives, capers and anchovy).  Turn the heat to medium low and all to simmer for a few minutes.  If you have any white wine on hand, pour a few tablespoons in there as well...what can it hurt!
Once the pasta is done, drain it retaining some of the pasta water.  Transfer the pasta to a bowl, add 1 tablespoon of butter and toss in the warm pasta to melt.
Dump the mushroom, olive, caper mixture on top of the pasta...
Now for the really good stuff!  
Get some good Parmesan-Reggiano cheese and finely grate it on top of the pasta
Grate as much cheese as you like on top of the pasta and toss to coat....
Once you have tossed the cheese in with the pasta add a little more grated cheese to the top and serve warm!
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1 comment:

  1. Yummy!!! I cannot believe you had all those ingredients in your refrigerator either. I'm constantly so amazed and impressed by you Ruthie. =) Love you!1 - Koban

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