Hungry for something that wasn’t leftover from Thanksgiving, Max and I decided to throw together a pasta dish last night that is a standby in our house because we always have the ingredients more-or-less on hand.
That’s right, garmushallini! Ahem, that is, garlic, mushrooms, shallots and zucchini. And of course, we tie it together with Pomi, but that could easily be a chopped fresh tomato or two instead.
It’s really simple, but so much nicer than a canned sauce. Feel free to fool around, and tell me if there’s a variation you’re particularly fond of!
Penne Garmushallini (serves 2) Total time: about 35 minutes
1 zucchini (or squash)
1 bunch oyster mushrooms (or whatever you prefer)
2 medium shallots (or half an onion)
2 cloves garlic
1 cup Pomi or 2 chopped tomatoes
2-3 tbsp olive oil or vegetable oil
Salt and pepper as needed
1) Set a pot of salted water to boil.
2) Chop the zucchini by splitting it lengthwise and then slicing every quarter inch so you have half moons. Throw this in a pan with a couple of tablespoons of oil over medium high heat.
3) Chop the mushrooms into small pieces. Throw these in the pan, stir.
5) Mince the garlic and add when the vegetables are tender (mushrooms) and have started to brown/caramelize (zucchini, shallots).
6) If your water is boiling, add the pasta and cook until al dente. At this time, add your Pomi/tomatoes to the pan. Turn the heat to medium-low.
The picture on the left is before pasta water was added–which makes the sauce “saucier” and less clumpy. However, the chunks of zucchini and mushroom are so good I would have eaten it without the pasta!
It’s nights like these that make me think I may never make the slow slow slow sofritto again.
Top with your cheese of choice! Max had pecorino romano, but I thought it was very flavorful plain (baby steps).
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