When I visited Thailand last year, I ended up eating at the hotel’s Italian restaurant for the 6 days I was there. Before then, I would say I was more or less indifferent about Italian, but after this experience (in Thailand of all places!), I was hooked. This Mushroom Pasta was a result of the new-found obsession and it remains one of my favorites. While the recipe is simple in technique, it’s anything but in taste.
- 6 oz. uncooked whole wheat spaghetti
- 2 quarts water
- 1 tbsp. virgin olive oil
- 1 tbsp. minced garlic
- 4 chopped tomatoes
- 1 minced serrano chilis
- 15 kalamata Olives (cut in rounds)
- 1 tsp. dry basil
- 1 tsp. dry oregano
- 4 cups chopped cremini mushrooms
- salt to taste
- Cook spaghetti in 2 quarts of water on medium heat. Once the water is boiling, add 1 tbsp. of salt. Cook for about 20 min or when it’s soft, but not mushy. Drain out excess water.
- Add the olive oil to a large pot placed on medium heat. Once hot, add garlic and stir for 30 seconds. Add in tomato, followed by chilli and olives. Cook for about 5 min, and then add basil and oregano. Cook for an additional 2-3 min. Add salt to taste.
- Add the chopped mushrooms to the pot and cook for about 10 min. Mushrooms are 90% water, so to avoid the ‘watery mushroom syndrome,’ turn up the heat by about 50% to allow the water to evaporate.
- Add the cooked spaghetti to the mushrooms and mix. The End.