This is a very simple dish that comes together in about 1/2 hour. It was perfect for us on a night where we needed to have dinner between my coming home from the day & Matt heading out for the night. Don't be fooled by the simplicity though, this sauce has many layers of flavor.
Pasta with Mushrooms, Anchovies & Spinach
1 T olive oil
1/2 c red onions, finely chopped
2 cloves garlic, minced
8 oz white mushrooms, sliced
2 anchovies in olive oil, minced
8 oz whole, peeled tomatoes, crushed
1 spring fresh rosemary, leaves removed & minced
1 T tomato paste
1/4 c dry red wine
4 - 5 oz short pasta
Large handful of spinach
salt & pepper
grated Parmesan
Heat the olive oil in a large skillet over medium heat. Add the onions & garlic. Cook until the onions are translucent. Add the mushrooms and turn the heat up to medium-high. Cook until the mushrooms are really tender & the liquid they release evaporates, about 5 minutes. Add the anchovies & stir for about 1 minute. Stir in the tomatoes, rosemary, tomato paste & wine. Let simmer while you cook the pasta.
Cook the pasta according to directions. Reserve 1/2 cup of the cooking water. Drain the pasta.
Stir the spinach into the sauce until just wilted. Taste the sauce & season with salt & pepper as needed. Add the pasta & stir to combine. Serve topped with grated Parmesan.
2 servings
grated Parmesan
Heat the olive oil in a large skillet over medium heat. Add the onions & garlic. Cook until the onions are translucent. Add the mushrooms and turn the heat up to medium-high. Cook until the mushrooms are really tender & the liquid they release evaporates, about 5 minutes. Add the anchovies & stir for about 1 minute. Stir in the tomatoes, rosemary, tomato paste & wine. Let simmer while you cook the pasta.
Cook the pasta according to directions. Reserve 1/2 cup of the cooking water. Drain the pasta.
Stir the spinach into the sauce until just wilted. Taste the sauce & season with salt & pepper as needed. Add the pasta & stir to combine. Serve topped with grated Parmesan.
2 servings
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© 2007-2010 Kathy Lewinski
© 2007-2010 Kathy Lewinski
There's no way this can taste bad--it's got so many good things in it! Looks wonderful!
ReplyDeleteThis has to be sooo delicious! It looks amazing. Way to go!
ReplyDeleteYum, mushrooms win me over every time!
ReplyDeleteas much as i love (and abuse) salt, i'm surprised i haven't jumped aboard the anchovy train myself. duly noted. :)
ReplyDeleteAnchovies are so good - can't really taste them just give lovely extra flavour. I use them a lot - although hubby doesn't know as he says he doesn't like them - he obviously does though!
ReplyDeleteSomething nice about anchovies. I have some in my fridge at this moment. I love them- why is it so gross to charactors in movies and tv shows.
ReplyDeleteI actually have some anchovies in the cabinet and I was wondering what I was going to make with them. This could be it!
ReplyDeleteI love the colour the red wine gives the pasta! Anchovies give such good flavour too. What a fabulous meal!
ReplyDeleteI bet this is really good! I'm a vegetarian, but have had anchovies accidentally and sadly, I loved it!
ReplyDeleteI often add anchovies to my pasta sauces, but never tell anyone :) This sounds like a great combination of flavors.
ReplyDeleteI made it without anchovies (even though its a key ingredient...) but it still came out excellent! I loved the red wine flavor with the pasta
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