Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil. Want to get dinner ready in ten minutes? Well, here's what you can make. This delicious and nutty spaghetti Aglio e Olio with blistered cherry tomatoes.
This Mushroom Spaghetti Aglio Olio is a really quick and comforting meal involving really less ingredients.
We are such pros at spaghetti aglio olio now that these days it's all about variations.
The classic aglio olio does make an appearance once in awhile.
You can cook Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil using 12 ingredients and 6 steps. Here is how you cook it.
Ingredients of Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil
- You need 250 grams of spaghetti.
- Prepare 200 grams of Mushrooms.
- You need 100 grams of cherry tomatoes.
- You need 2-3 pods of garlic finely chopped.
- Prepare 1 tbsp of butter.
- It's 1/4 cup of Italian basil leaves, roughly cut.
- Prepare 3 tbsp of extra virgin olive oil.
- Prepare 1 tsp of chilli flakes.
- It's 1 tsp of pizza seasoning.
- It's 1 tsp of Black pepper powder.
- You need as per taste of salt.
- You need 1 tbsp of grated Parmesan cheese for garnish.
Spaghetti with garlic and olive oil was, by far, my Italian grandfather's favorite dish and I ALWAYS think of him whenever I make it! For those of you with anchovy phobia, this dish works great with or without them. Be sure to adjust your salt accordingly if using the anchovies. Apparently it's not 'spaghetti with garlic and oil', because it also has mushrooms and bacon on.
Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil step by step
- 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..
- 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..
- 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..
- 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..
- Now add some fresh basil leaves and tomatoes, and saute it for 2-3mins..
- Turn off the gas, and garnish it with a generous grating of Parmesan cheese and serve hot!.
The tomatoes I had from Maggie's Farm were a good balance of acidity and sweetness so they. Spaghetti Aglio e Olio is one classic dish that I'll never get sick off. It is quick and easy, delicious and absolutely comforting. Spaghetti aglio e olio, which means "spaghetti with garlic and oil" in Italian, is a traditional Italian pasta dish originating from Napoli, made by sautéeing minced garlic in olive oil. A dish of spaghetti aglio e olio with slow-roasted tomatoes is like concentrating summer in a dish.