Spaghetti with Warm Mushroom Vinaigrette
As the weather gets colder, it is nice to have a rustic, woody pasta recipe in your pocket that you can easily whip up. This dish is a great side or is hearty enough to work well as a stand alone meal. Serve with sautéed broccolini and pair with an earthy, bold Italian red wine.
- ¼ cup extra virgin olive oil (EVOO)
- 1 large onion, finely chopped
- 12 ounces mixed mushrooms, such as cremini or shiitake (stems removed), thinly sliced
- 3 cloves garlic, chopped
- ¼ cup balsamic vinegar
- 1 pound spaghetti
- ½ cup freshly grated Parmigiana Reggiani cheese, plus more for garnish
- ½ cup thinly sliced basil, plus some leaves for garnish
- kosher salt and fresh ground pepper
- truffle oil or shaved truffle, optional for making dish super earthy and rich
- Bring a large pot of water to boil for pasta, add salt (should taste like the ocean).
- Heat EVOO in large pan over medium heat.
- Add onion and cook stirring occasionally until softened, about 3 minutes.
- Add sliced mushrooms and garlic. Season with salt and pepper, and cook until tender, about 5 minutes. Saute until browned and tender, about 5 minutes.
- Stir in balsamic vinegar.
- Add pasta to pot with boiling water and cook to al center. Remember the fresher the pasta, the quicker it cooks.
- Drain, reserving 1 cup of pasta water.
- Return pasta and water to pot, add mushroom vinaigrette, the ½ cup grated cheese, and the sliced basil. Toss over medium-low heat until pasta is coated evenly.
- Season with salt and pepper.
- Transfer to shallow bowls and garnish with additional cheese, basil and truffles (optional).
- Serve and enjoy.