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Spaghetti Aglio Olio with sautéed brown champignons & cherry tomatoes

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Hi everyone! Today I have a really simple and delicious pasta recipe that you can prepare in less than half an hour. I am pretty sure that the lovers of Italian cuisine will like it 🙂 

I really love pasta and I always experiment with different ingredients. I do not really follow any authentic Italian rules because I believe that there are no rules in cooking. All you need is to follow your instinct and to experiment a bit with different food ingredients to find the best combination for you. Lately I have been trying to upgrade my basic Aglio olio pasta recipe and I combined it with brown champignons and red onion sautéed on white wine. At the end I added just few cherry tomatoes that give a  dish a whole new fresh flavour but not overwhelming at all. My personal tip is: Do not forget fresh parsley 🙂 fresh herbs always make a difference.

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Ingredients:

  • 300g spaghetti
  • 1/3 cup of olive oil (better one recommended)
  • 6-8 larger garlic cloves, sliced
  • 1/2 cup minced fresh parsley
  • 1/2 cup od freshly grated parmesan cheese, plus some extra for serving
  • 5 cherry tomatoes,cut into quarters
  • 1/2 cup of sun-dried tomatoes in oil, chopped
  • 1 red onion, finely chopped
  • salt & pepper
  • 1 Tsp of paprika
  • 1/3 cup of white wine

Instructions:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water according to the package directions. Set aside 1 cup of the pasta cooking water before you drain the pasta. When spaghetti is cooked, drain it and transfer it to a bowl.
  • Meanwhile, heat the olive oil over medium heat in a pan large enough to hold the pasta. Add the garlic and onion and cook over medium heat to slowly toast it, about 5 minutes. Then stir in chopped sun-dried tomatoes and cook for another 2 mins till the garlic is slightly golden, add pepper, salt and paprika. Stir in champignons and sautée them for 2 minutes, then add the wine and cook over higher heat till half of the liquid is reduced. Add cherry tomatoes, 1/2 cup of pasta water and let it simmer for about 5 minutes.
  • Add the drained spaghetti to the garlic sauce and toss. Off the heat, add the parsley and toss well. Allow the pasta to rest for 5 minutes for the sauce to be absorbed.  Sprinkle on half of the parmesan cheese, stir until combined. Serve pasta topped with the remaining cheese.

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8 thoughts on “Spaghetti Aglio Olio with sautéed brown champignons & cherry tomatoes

  1. That looks so good, are there mushrooms in there?? Just while I’m here, I’ve just started a food blog, just writing wee things about dining out in places in Glasgow. Things have been tough for me over the last few years but food is something that has always brought me comfort (not necessarily a good thing hahaha). Would love it if you were interested and wanted to have a look or give me a follow, it would mean a lot.

    Like

  2. Looks so nice!!!
    My family loves spaghetti but so far I only make spaghetti meat ball.. I should try this 🙂

    Please visit and follow my blog (www.lazymomcooking.wordpress.com) or my Instagram (lazymom_cooking) for some recipe ideas

    Like

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