Pasta water, extras make sauce
By Renee Schettler
Washington Post
The next time you're in the mood for a pasta sauce without a big production, try this trick from "Michael Chiarello's Casual Cooking" (Chronicle, 2002). Some of the pasta cooking water is whisked with a mild vinegar and a flavorful extra-virgin olive oil to form a sauce that has a surprising depth of flavor, sort of a cross between a pan sauce and a vinaigrette. If desired, just before serving, toss in some shredded chicken, crumbled sausage, goat cheese or shaved parmesan.
Pasta with Caramelized Mushrooms and Spinach
- 1 pound mixed fresh shiitake and oyster mushrooms
- 5 tablespoons extra-virgin olive oil
- 3/4 pound penne or similarly shaped pasta
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh thyme
- Sea salt and freshly ground black pepper to taste
- 3 tablespoons sherry vinegar
- 2 cups young spinach or coarsely torn larger spinach leaves
Remove the stems from the mushrooms. Cut the shiitakes into slices 1/4 to 1/2 inch thick. Break the oyster mushrooms into smaller pieces.
In a large skillet over medium-high heat, heat 3 tablespoons of the oil. Distribute the mushrooms evenly over the surface. Do not stir! Let them sizzle until well seared on the bottom, about 3 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until tender, about 15 minutes longer. Add the garlic and thyme to the mushrooms, season with salt and pepper to taste and cook until fragrant, 1 to 2 minutes. Remove from the heat.
Meanwhile, cook pasta and drain, reserving 1 cup of the cooking water. Transfer the pasta to large bowl. Add the mushroom mixture and toss to combine.
Return the mushroom skillet to medium-high heat, add the reserved pasta water and cook, stirring, until reduced by half. Whisking constantly, slowly add vinegar, then remaining 2 tablespoons oil. Drizzle the mixture over the pasta and toss well. Add the spinach and toss again. Season with salt and pepper and toss again.
Per serving: 493 calories, 16 gm protein, 74 gm carbohydrates, 15 gm fat, 0 mg cholesterol, 2 gm saturated fat, 132 mg sodium, 6 gm dietary fiber.
