Pasta Alla Giovanni
This recipe creates a harmonious blend of flavors with tender pasta coated in a rich, savory tomato-based sauce. Infused with aromatic herbs and a splash of red wine, the sauce is complemented by earthy mushrooms seared to perfection. Topped with a slice of melted cheese and a sprinkle of Parmesan, each bite offers a delightful combination of textures and tastes.
— Constant Cookbook
Ingredients
- 100g pasta (spaghetti, linguini, tagliatelle, fettucine, .....)
- 2 cloves of garlic, chopped
- 1 onion, chopped
- 1 smal tin (68g/) of tomato puree
- 125g mushrooms, roughly cut
- 1 dash of V8 (vegetable juice)
- 1 dash of red wine
- 2 tsp paprika powder
- 1 tbsp basil
- 1/2 tbsp oregano
- 1 slice cheese (not too strong, e.g. Gouda, Swiss, etc.)
- Parmesan, grated
- cayenne pepper
- black pepper
- salt to taste
- FOR THE MUSHROOMS:
- 1 tbsp olive oil
- 1 clove of garlic, finely chopped
- 1 pinch of cayenne pepper
- 1 tsp thyme (and/or other herbs, i.e. rosemary, marjoram, oregano, etc.)
- 1 pinch of salt
Instructions
- Cook the pasta 'al dente'.
- Fry the mushrooms with a pinch of salt.
- After a minute add a pinch of cayenne peper and the thyme, and give it a serious toss.
- After a minute or so add the garlic.
- Saute the onion and a chopped clove of garlic.
- When it's translucent, add the tomato puree.
- After a minute add the V8; the red wine; and the herbs.
- Let it simmer. If the saus becomes too thick, add some cooking water from the pasta.
- When the pasta is cooked, drain it and toss it in a bowl with a wee bit of the sauce. Coat the pasta well.
- Plate the pasta up, put the slice of cheese on it. Ladle the sauce on top of that; scatter the mushrooms across the plate and top it off with Parmesan.
Yield
Serves 1
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