Tuesday, May 19: Pasta with Portobello Mushrooms and Tomatoes

Doesn’t look like much, but this super simple pasta dinner was delicious! Cooked down some sliced portobello mushrooms in lots of olive oil, garlic, and thyme (using a technique from the New York Times), then added tomatoes, spinach, penne, and lots of parm. Even Matt (not the biggest mushroom fan) had three bowls!

Before you start cooking, prepare your mushrooms. Using a damp towel, brush away any dirt or grit from 8-10 ounces of portobello mushrooms (I used 3 large portobello mushrooms — would have used a fourth but it had gone bad). Then, using a small spoon, remove the gills from the underside of the mushrooms and cut away any hard part of the stem. Slice mushrooms into about 1/2 inch slices.

To a large skillet or saute pan (large enough to eventually toss one pound of pasta), heat up 1/4 cup olive oil. Add the mushrooms, a garlic clove (smashed and left whole), a pinch of salt and pepper, and 1-2 tsp dried thyme. Cook over low heat for about 30-45 minutes, stirring occasionally, until mushrooms have shrunk and are firm and darker in color. Remove the whole garlic clove (it should be golden brown by now and has done its job of infusing the oil and mushrooms), then add in 3 cloves of minced garlic and saute for 1-2 minutes. Add in 1 28 ounce can of whole peeled tomatoes (including the juice or puree from the can), crushing the tomatoes with your hands or a spoon. Add a large pinch of salt and a pinch of red pepper flakes, then bring to a simmer and cook for 10-15 minutes. A few minutes before you’re ready to add the pasta, throw in a few handfuls of baby spinach to wilt in the sauce.

While the sauce is simmering, cook 1 pound of pasta in a pot of salted water to al dente (I used penne). When the pasta is done, add to the pot with the sauce, along with a splash or two of pasta cooking water and a big handful or two of grated parm. Toss for a few minutes until the sauce clings to the noodles and everything is combined. Add more parm as desired, and adjust for salt.