Roasted Tomato, Mushroom,
Garlic, Shallot & Olive Oil Pasta
Roasted Tomato, Mushroom, Garlic, Shallot & Olive Oil Pasta
Recipe by Deana Saukam
This recipe combines two of my favorite sauces into one amazing pasta dish: roasted tomatoes add sweetness and acidity to garlicky sautéed mushrooms, making this dish a knockout.
This recipe combines two of my favorite sauces into one amazing pasta dish: roasted tomatoes add sweetness and acidity to garlicky sautéed mushrooms, making this dish a knockout.
- Prep Time1 hr
- Cook Time30 min
- Total Time1 hr 30 min
- Yield4
Ingredients
For the Roasted Tomatoes:
- 12 ounces (about 22) cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 6 garlic cloves, minced
- ⅔ cup finely grated pecorino cheese
- ¼ cup, firmly packed, fresh basil or parsley leaves
For the Mushroom, Garlic and Olive Oil Sauce & Pasta:
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 2 cloves shallots, minced
- 1/8 teaspoon dried red-pepper flakes (optional)
- 2/3 pound mushrooms, sliced
- 1 teaspoon salt
- 1 pound spaghettini, macaroni or linguine (or pasta of your choice)
- 3 tablespoons chopped flat-leaf parsley
- 1/4 teaspoon fresh-ground black pepper
- 1 tablespoon unsalted butter
Preparation
1
Preheat oven to 300 degrees. In a mixing bowl, combine tomatoes, 1 tablespoon oil and 4 minced garlic cloves. Toss well, then spread tomatoes on a baking sheet, cut sides up. Roast until soft and collapsing, about 45 minutes; do not allow to dry or brown. Meanwhile, in a food processor combine remaining minced garlic, cheese, and basil or parsley. Process until very finely chopped. When tomatoes are soft, immediately spread cheese-herb mixture on top and lightly mash with a spoon so cheese melts. Drizzle with 2 more tablespoons oil, and set aside.
2
Prepare the sauteed mushrooms with garlic and olive oil and pasta:
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. Add in the roasted tomatoes and lightly stir over low heat until incorporated. Add butter and stir, allowing it to melt into the sauce.
3
In a large pot of boiling, salted water, cook the pasta until just done, following package instructions. Drain and toss with the roasted tomato and mushroom mixture, the parsley, and the pepper.
- Prep Time1 hr
- Cook Time30 min
- Total Time1 hr 30 min
- Yield4
INGREDIENTS
For the Roasted Tomatoes:
- 12 ounces (about 22) cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 6 garlic cloves, minced
- ⅔ cup finely grated pecorino cheese
- ¼ cup, firmly packed, fresh basil or parsley leaves
For the Mushroom, Garlic and Olive Oil Sauce & Pasta:
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 2 cloves shallots, minced
- 1/8 teaspoon dried red-pepper flakes (optional)
- 2/3 pound mushrooms, sliced
- 1 teaspoon salt
- 1 pound spaghettini, macaroni or linguine (or pasta of your choice)
- 3 tablespoons chopped flat-leaf parsley
- 1/4 teaspoon fresh-ground black pepper
- 1 tablespoon unsalted butter
PREPARATION
1
Preheat oven to 300 degrees. In a mixing bowl, combine tomatoes, 1 tablespoon oil and 4 minced garlic cloves. Toss well, then spread tomatoes on a baking sheet, cut sides up. Roast until soft and collapsing, about 45 minutes; do not allow to dry or brown. Meanwhile, in a food processor combine remaining minced garlic, cheese, and basil or parsley. Process until very finely chopped. When tomatoes are soft, immediately spread cheese-herb mixture on top and lightly mash with a spoon so cheese melts. Drizzle with 2 more tablespoons oil, and set aside.
2
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. Add in the roasted tomatoes and lightly stir over low heat until incorporated. Add butter and stir, allowing it to melt into the sauce.
3
In a large pot of boiling, salted water, cook the pasta until just done, following package instructions. Drain and toss with the roasted tomato and mushroom mixture, the parsley, and the pepper.
