How to Spring Delicious Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil

How to Spring Delicious Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil Delicious, fresh and tasty.

Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil. The tomatoes I had from Maggie's Farm were a good balance of acidity and sweetness so they complimented rather than competed with the garlic. Cut the cherry tomatoes in half then salt and set them aside per the instructions above. Add the cherry tomatoes and any juices to the oil when you add the pasta to the boiling water.

Now add the pasta, parsley and half the parmesan to the tomato mix in the pan.

In a medium frying pan, heat the olive oil over moderately low heat.

So I re-invented a classic: Spaghetti aglio, olio e peperoncino (garlic, oil and chili pepper spaghetti).

You can have Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil

1. You need 250 grams of spaghetti.

2. Prepare 200 grams of Mushrooms.

3. Prepare 100 grams of cherry tomatoes.

4. Prepare 2-3 pods of garlic finely chopped.

5. Prepare 1 tbsp of butter.

6. You need 1/4 cup of Italian basil leaves, roughly cut.

7. Prepare 3 tbsp of extra virgin olive oil.

8. Prepare 1 tsp of chilli flakes.

9. You need 1 tsp of pizza seasoning.

10. It’s 1 tsp of Black pepper powder.

11. You need as per taste of salt.

12. Prepare 1 tbsp of grated Parmesan cheese for garnish.

This dish is a classic for a reason, it's amazingly easy and stunningly delicious.

It is packed with so much flavor, and it is amazingly garlicky without being too overpowering.

Serve with wine and crusty garlic bread!

Just letting you in on a secret - we end up doing an aglio olio pasta at least once a week.

Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil step by step

1. Heat two liters water in a wide-mouthed pot. Let it come to a boil. Once the water starts boiling, add a handful of salt and mix. The reason why we need to add the salt is so that we can season the spaghetti as it cooks in the water. Cook the spaghetti till al dente by following the package instructions. Drain and set aside..

2. Heat olive oil and butter in a pan. Add the cherry tomatoes to the oil and saute for just about thirty seconds in low heat, till they just start to blister. Now remove the tomatoes in a bowl and keep aside..

3. In a same pan, add oil, keep the heat at low and add the garlic, slow cook the garlic in the lowest heat possible, till it releases all its juices into the oil and does not burn. Further add mushrooms and saute it for 2-3mins. Add the chili flakes and pizza seasoning to the oil and let it cook with the garlic and mushrooms for about three to five seconds..

4. Season the sauce with salt and black pepper as per your preference. I usually add about one tablespoon. Add the cooked and hot spaghetti to this and season. Finish off with a splash of some salty pasta water. Toss with a pair of tongs till it all comes together. Keep the heat at low at all times..

5. Now add some fresh basil leaves and tomatoes, and saute it for 2-3mins..

6. Turn off the gas, and garnish it with a generous grating of Parmesan cheese and serve hot!.

It's our lazy dinner night when we don't really want to do any chopping or too much cooking and would much rather spend that time slouching on the.

Best of all, it's gluten-free and vegan too!

I'm standing by the kitchen counter, fresh produce from this morning's run to the market laying in front of me.

The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil.

If it's too light, you don't get the full flavor and if it's too dark it gets bitter.