Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Capellini with Tomatoes, Shaved Pecorino and Wild Mushrooms

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.


  • 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


  • 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.


Rate or Review

Reviews (1 review)

  • User avater
    ArmandLewis | 10/04/2019


Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.