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Member recipe

Pasta alla Giovanni

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Servings

Serves 1

Delicious pasta w/ tomato ragout and mushrooms.

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Ingredients

  • 100g pasta (spaghetti, linguini, tagliatelle, fettucine, .....)
  • 2 cloves of garlic, chopped
  • 1 onion, chopped
  • 1 smal tin (68g/) of tomato puree
  • 125g mushrooms, roughly cut
  • 1 dash of V8 (vegetable juice)
  • 1 dash of red wine
  • 2 tsp paprika powder
  • 1 tbsp basil
  • 1/2 tbsp oregano
  • 1 slice cheese (not too strong, e.g. Gouda, Swiss, etc.)
  • Parmesan, grated
  • cayenne pepper
  • black pepper
  • salt to taste
  • FOR THE MUSHROOMS:
  • 1 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 1 pinch of cayenne pepper
  • 1 tsp thyme (and/or other herbs, i.e. rosemary, marjoram, oregano, etc.)
  • 1 pinch of salt

Method

    1. Cook the pasta 'al dente'. Fry the mushrooms with a pinch of salt. After a minute add a pinch of cayenne peper and the thyme, and give it a serious toss. After a minute or so add the garlic.
    2. Saute the onion and a chopped clove of garlic. When it's translucent, add the tomato puree. After a minute add the V8; the red wine; and the herbs. Let it simmer. If the saus becomes too thick, add some cooking water from the pasta.
    3. When the pasta is cooked, drain it and toss it in a bowl with a wee bit of the sauce. Coat the pasta well.
    4. Plate the pasta up, put the slice of cheese on it. Ladle the sauce on top of that; scatter the mushrooms across the plate and top it off with Parmesan.

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