Spaghetti with mushrooms and Pesto Genovese (Liguria)
Spaghetti with anchovies
20.11.2018
If you like mushrooms - this pasta is for you!
The origin of the recipe came to us from the Sunny region of Italy - Liguria.
Ligurian cuisine is famous all over the world for its sauce Pesto Genovese (Pesto Genovese), which is patented and strictly controlled by the keepers of Italian traditions.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
serves
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Ingredients
- 200 g spaghetti SPAGHETTI n.5 BARILLA 9 min
- 150 g mushrooms In our case - champignons. But, you can cook your favorite sort of mushrooms.
- 1 pcs onion small size
- 60 g pesto Genovese pesto sauce you can prepare by yourself
- 1 cloves garlic
- 100 g dry white wine
- 2 tbsp olive oil extra virgin
- coarse sea salt to taste
- ground black pepper to taste
Ingredients
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Instructions
Preparation
- Wash and dry mushrooms. Cut them by slices.
- Peel and finely chop a garlic.
- Pour water into the pan and put it on fire.
Cooking
- Take the pan, put it on the fire. Slightly heat olive oil in a frying pan-about 30 seconds. Send it garlic. Sauté it (fry) over low heat, stirring constantly, until the garlic becomes clear and soft. IMPORTANT note: garlic should not be fried. Approximate time of sautéing is 2 minutes.
- Add sliced mushrooms to the pan. Mix the contents well and cook until the moisture evaporates.
- Send spaghetti in boiling, salted water in a saucepan. IMPORTANT: cook the pasta according to the instructions without cooking of 1 minute. Be sure to note the time. In our case, the pasta is cooked for 9 minutes according to the instructions, therefore, we cook them for 8 minutes.
- Pour it in the pan of dry white wine. Let him evaporate. After-remove the pan from the heat.
- Spaghetti prepared al dente (when you bite stored internal elasticity). Drain the water. IMPORTANT: leave a small amount of water in which the pasta was cooked.
- In the pan to the mushrooms send spaghetti and put it back on fire. Mix the contents well. Add a small amount of water and pesto Genovese sauce. 30 seconds and our pasta is ready.
- Serve the dish in portions in a large flat or deep plate. Bon appetit! Buon appetito!
Recipe Notes
Advice!
You can prepare sauce for 4 persons, thus, a half to use at once, and the second part of sauce to cool and send to the refrigerator. Thus, the next day you will be able to use it, adding only freshly cooked pasta.
NB! Italians will never eat heated pasta.