Sunday, October 26, 2008
Sunday Dinner: Recipe
For someone who isn't Italian, I sure do love pasta for Sunday dinner. I suppose that is a rather silly thing to say given the fact that probably most people I know love pasta for dinner. Regardless, today was a rather hectic day filled with errands put off from yesterday and by the time I turned around it was too late to make anything that required a long, slow, simmer.
What to do on such a nice day? Fire up the barbecue, of course. We made a pinwheel sausage accompanied by a light pasta dish I made up. The sauce was so delicate that it required a pasta equally as delicate - Angel Hair. And what could be better than watching two kids slurp in the long strands at the dinner table?
Angel hair with Asparagus and Shiitake Mushrooms
1 Lb. Angel hair
2 Tbsp. lemon Olive oil + 2 more Tbsp. reserved
5 garlic cloves, mashed and chopped fine
2 oz. shiitake mushrooms, sliced
1/2 lb. thin fresh asparagus, washed and using only 2/3 of the tops
1 lb. very ripe plum tomatoes, seeded and coarsely chopped
2/3 cup dry white wine + 1 Tbsp.
1/4 cup Parmesan cheese
1/4 cup chopped fresh parsley
Bring a large pot of water to boil and cook pasta according to directions.
In a large pan, heat 2 Tbsp. oil over medium high heat. Add 1/4 of the garlic and saute for about 1 minute. Add in the mushrooms and saute another 4-5 minutes over medium-low heat. Add in the asparagus and saute for about 3 minutes, stirring often. Add in the remainder of the garlic and continue to stir. Then add in the tomatoes and cook over steady even heat about 5 more minutes. Add in the 2/3 cup of wine and allow it to boil for about 4 minutes, stirring often. Once the pasta is finished cooking, add in the cheese and the parsley to the sauce and add 1 Tbsp. oil. Drain the pasta and pour into a large serving bowl. Pour the sauce over the pasta and toss well. Drizzle 1 Tbsp. oil over the tossed pasta as well as remaining tablespoon of wine. Toss once more and serve.