Thursday, February 18, 2010
Spaghetti alla Funghi
This recipe is based on my Zia Adella's mushrooms that she loved to cook for my sister Flora while she was visiting our family in Naples, Italy. She would shout from the kitchen, "Floraaaaa, funghi, Floraaaaaa funghi,!! " with a great big grin on her face. Several years later when I visited Italy she made the same dish for me. These are great all by themselves but I think they make an excellent pasta sauce and this recipe is enough to cover a pound of spaghetti, serve with some Parmesan cheese!
2 pounds fresh mushrooms: wiped clean and sliced thin
1/2 cup olive oil plus more for drizzling
2 cups tomato sauce (Marinara)
salt & pepper
1 garlic clove minced
1/2 cup white wine
3-4 anchovy fillets: Don't worry if you don't like fish, the fishiness is cooked out and all that is left is a nutty flavor.
1 teaspoon dried oregano: rubbed between fingers to release the oils
1 pound thin spaghetti
Heat up a large skillet, the mushrooms need room to saute or else they will boil, add the oil and then the anchovies and cook on medium high heat until they are dissolved into a paste.
Start your pasta water now.
Add the mushrooms, garlic, and salt & pepper, and cook for about 15-20 minutes or until soft and tender. Add the wine and allow it to reduce down to a sauce, 5 minutes.
Add the tomato sauce and oregano and allow it to cook for another 5-10 minutes.
Mix the pasta with the mushroom sauce and serve with some drizzles of olive oil and Parmesan cheese!