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Recipe

Capellini with Tomatoes, Shaved Pecorino and Wild Mushrooms

Presented by Mutti

Servings: 4

Tomatoes, aged cheese, and wild mushrooms pack this pasta with layers of umami depth. Serve with roasted butternut squash and braised cannellini beans.

Ingredients

  • Kosher salt
  • 5 Tbs. extra virgin olive oil
  • 2 garlic cloves, smashed
  • 8 oz. blend wild mushrooms, stemmed and thinly sliced
  • Freshly ground black pepper
  • 2 Tbs. Mutti® Double Concentrated Tomato Paste
  • 14 oz. can Mutti® Finely Chopped Tomatoes
  • 1 cup shaved Pecorino Romano (about 4 oz.), divided
  • 12 basil leaves, torn
  • 3/4 lb. capellini or angel hair pasta

Preparation

  • Bring a large pot of well salted water to a boil.
  • Meanwhile, heat 3 Tbs. of the oil with the garlic in a large skillet over medium-high heat until the garlic sizzles and browns lightly, about 2 minutes. Stir in the mushrooms and sprinkle with 1/2 tsp. each salt and pepper. Cook, tossing occasionally, until the mushrooms start to brown and soften, about 3 minutes. Add the tomato paste and cook for 30 seconds, stirring, to caramelize. Add the finely chopped tomatoes and bring to a simmer. Stir in half of the Pecorino and the basil, season generously with salt and pepper to taste, and remove from the heat.
  • Cook the pasta in the boiling water, stirring, until al dente according to package directions. Drain the pasta and add it to the skillet set over medium-high heat. Cook, tossing, for 1 to 2 minutes so the pasta melds with the sauce.
  • Serve drizzled with the remaining olive oil and topped with the remaining Pecorino and basil.

Reviews

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Reviews (1 review)

  • User avater
    ArmandLewis | 10/04/2019

    Cool!

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