Quick Mushroom Pasta
Instructions:
- 1/ 4 cup extra virgin olive oil (60 ml)
- 2 cloves of garlic, peeled and crushed
- 1/ 3 cup thinly sliced white onion (35 g)
- 1/2 pound mushrooms, trimmed, washed, and thinly sliced (225 g)
- Salt and freshly ground black pepper
- 1 / 2 pound spaghettini (225 g)
- 2 tablespoons chopped fresh basil or parsley
- Put on a pot of salted water to boil for the pasta.
- Heat the olive oil in a large skillet and brown the garlic lightly. Discard the garlic and add the onion to the pan. Cook for 3 minutes over moderately low heat, stirring often, until the onion is softened and translucent.
- Add the mushrooms, raise the heat to moderately high, and cook for 3 to 5 minutes, or until the liquid the mushrooms release has almost entirely evaporated. Season well with salt and pepper.
- Meanwhile, cook the spaghettini until it is al dente; watch carefully, as pasta this thin cooks rapidly. Drain the pasta and add it to the skillet with the sauce. Mix well and serve at once with the chopped basil sprinkled generously over the top.