TAGLIATELLA with FRESH GARDEN TOMATOES and BASIL
4 Nests of Tagliatella
4 fresh Tomatoes (medium-sized)
1/2 cup diced Onion
2 cloves Garlic, crushed
Fresh Basil, minced
1/2 lb. fresh Mushrooms
1/2 tsp. dried Oregano
Salt & Pepper to taste
Parmesan Cheese (served separately)
- Add about 1 quart of Water to a 3 quart pot; add about 2 tsps. Salt and then bring the Water to a boil. Once the Water has come to a boil, add the Pasta and allow to cook (uncovered) until it is ‘al dente) Firm to the touch but still tender enough to poke a fork through it)
- While the Water is coming to a boil, prepare the rest of the ingredients:
- Wash and dry the Tomatoes; cut each Tomato into about 8 pieces (or as desired)
- Rinse the Basil with cold water.
- Wipe the Mushrooms with a damp paper towel and then slice as desired.
- In a medium skillet or saute pan, add just enough Olive Oil to lightly cover the bottom of the pan.
- Using a medium flame, heat the Oil and then add the diced Onion, Garlic and Mushrooms to the pan.
- Season lightly with Salt & Pepper. Once the Mushroom and Onions begin to soften, add the Tomatoes. Cook just enough to lightly soften the Tomatoes and add the minced fresh Basil and the dried Oregano (or fresh, minced)
- Taste for Seasoning adjustments, if needed.
- Once the Pasta is cooked, remove from the boiling water and add to the cooked Tomato mixture. (Save the Pasta Water in case the Tomato Mixture is too dry – if it is, add just a tablespoon or two of the Pasta Water to the Tomato Mixture. Repeat if necessary)
- Serve with fresh grated Parmesan Cheese.
Note: 1/2 cup of Marsala or Madeira wine can be added to the Mushroom, Onion mixture and cooked over high heat until most of it evaporates. (This will give added flavor to the Sauce – the alcohol will evaporate in the cooking process. Label