Mushroom Spaghetti with Olive Oil and Garlic Sauce(Aglio e Olio)

Spaghetti, translated into “thin strings’ is one of Italy’s most iconic pasta shapes. It is one of the most frequently cooked pasta cuts worldwide and is usually available in most restaurants.  Pasta is typically made from wheat flour with water or eggs, and then molded into different shapes.Pasta is a staple of Italian cuisine. Pasta is also a staple in my home that I tend to eat at least several times a week. I think nothing beats a big warm bowl of pasta for a lunch, dinner or even a snack.The best thing about pasta is that it is so versatile, it can a humble classic dish, or it can be as extravagant as you like.

After a day out hiking up a mountain I came home and I was starving. I felt like Godzilla! I was thrilled to unbox some pasta gifts that Barilla had kindly sent me. Spaghetti and Farfalle are genuinely two of my favorite pasta cuts, I am so happy to have received these. I always like to stock up a few of these to keep in the kitchen cupboard. Also, I have been talking about buying pasta kitchen accessories for ages, so these pasta tongs are a perfect addition to my kitchen.

BarillaUS Pasta

This satisfying spaghetti recipe is rich in good fat and cooked with fresh ingredients. This is a variation of the classic Spaghetti Aglio e Olio, with baby Bella mushrooms for extra flavor. A scrumptious dish full of healthy garlic and olive oil goodness. If you are looking to make a quick dinner in under 15 minutes, this is the recipe for you.

Mushroom Garlic Spaghetti

Serves 1- 2

Ingredients:

  • 6oz Barilla Spaghetti
  • 1.5 cup of mushrooms
  • 1/4 cup olive oil
  • salt (to taste)
  • pepper (to taste)
  • 2 cloves of garlic (minced)
  • 2oz Parmesan Reggiano
  • dried parsley (for garnish)

Steps:

1.Bring water to boil in a medium-sized pot over high heat. Add salt, and spaghetti to cook according to package instructions.

2.Meanwhile, put a large skillet over low-medium heat. Add the olive oil, mushrooms, and garlic. Allow them to slowly sautee for optimal infusion without burning for 3-5 minutes or under tender.

3.Once the pasta is ready, drain and add into the skillet but retain 1/4 cup of pasta water and set aside.

4.Add grated Parmesan Reggiano and gently mix using pasta tongs until everything is well combined.

5.Add a few tablespoons of pasta water if you find your pasta to be a little dry.

6.Garnish with dried or fresh parsley.

7.Plate and enjoy.

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