Mushroom Pasta with Lots of Garlic and Tomatoes
This is one of our favorite pasta dishes. I am a huge fan of mushrooms and when you add in the dry vermouth, garlic and the burst tomatoes., it can’t be beat. If you do not have vermouth, white wine will work as well. And if you don’t have either, it will still be good without the alcohol.
Ingredients:
1 lb mushrooms sliced
1 pint cherry or grape tomatoes
6-8 cloves of garlic minced
1/3 cup dry vermouth
4 tbsp olive oil
1 lb of pasta- your choice but I prefer farfalle or bow tie pasta
salt
Recipe:
Add water to your pasta pot and bring to a boil. Salt the water once boiling then cook the pasta until al dente. (1-2 minutes short of box instructions) Strain the pasta but reserve about a cup of the cooking water.
Saute the mushrooms in 2 tbsp olive oil for 4-5 minutes over medium heat. They should have shrunk down and have a nice color on them.
Deglaze the pan with the vermouth and them add the minced garlic. Cook 2-3 minutes. Don’t burn the garlic.
Add in the tomatoes, a pinch of salt, and remaining olive oil and cover the pan.
Once the tomatoes have burst or are easily broken open with the back of your spoon, add in the pasta as well as 1/2-3/4 of the pasta water and toss until all the liquid is absorbed. The sauce should be shiny and the pasta should not be sticky. If you need more pasta water add it in and finish with a drizzle of olive oil.
Serve with parmesan cheese is desired but it will be good on its own. Enjoy!
