Spaghetti with Mushrooms and Capers
Pasta and Pizza • European
Description
Source: J. Smith 'Vegetarian Cuisine for Foodies'
Ingredients
- Tomatoes 0 lbs
- Onion 2 heads
- Garlic 2 cloves
- Meyer Lemon Juice 2 tablespoons
- Pickled Chanterelles 5 oz
- Celery stalk 2 stalks
- Olive Oil 3 tablespoons
- Orange Bell Peppers 2 pieces
- Ocean salt to taste
- Olives stuffed with lemon 0 oz
- Dill 2 stalks
- Parsley 2 stalks
- Ground Black Pepper to taste
- Pickled capers 4 tablespoons
- Oregano 1 teaspoon
- Cayenne Pepper to taste
- Durum wheat 15 oz
- Grated Pecorino Pepato Cheese 5 oz
Step-by-Step Guide
Step 1
Remove the stems from the tomatoes. Blanch the tomatoes, peel them, cut them in half, and remove the seeds. Dice the flesh into small cubes. Finely chop the onion and garlic. Wash the mushrooms, clean them, slice them thinly, and drizzle with lemon juice. Wash the celery and chop it very finely. Wash the bell pepper, cut it in half, clean the inside, and slice it into thin strips.
Step 2
Pour olive oil into a pot, heat it over low to medium heat, add the onion and garlic, and sauté until golden brown. Add the mushrooms and fry for 5 minutes. Stir in the celery and bell pepper, and sauté for 2 minutes. Then add the tomatoes and simmer for 15 minutes over low heat.
Step 3
Put salted water on to boil for the spaghetti. Remove the pits from the olives and slice them into thin strips. Wash the herbs and chop them finely. Add the olives and capers to the tomato sauce. Season with salt, pepper, oregano, cayenne pepper, and chopped herbs.
Step 4
Cook the spaghetti, drain the water, and place the spaghetti on plates. Pour the sauce over and sprinkle with grated cheese.
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