Andrew claims there is more than one vegetarian-friendly recipe in his repertoire, and I’m sure hoping because this recipe was out of this world. Next time, the sous chef gets to help out with more than cutting the onion and garlic and stirring.
While at the store, pick up:
- 1 can tomato paste
- 1 can tomato sauce
- 1 jar Kalamata olives
- 1 Tbsp. capers
- 1 box Rigatoni
- Sea Salt
- 1 cup mushrooms
- 1/2 onion
- 3 garlic cloves
- 1/4 cup Cabernet Sauvignon (more for drinking)
- 1 loaf of bread +butter and garlic
Start by prepping the onions, mushrooms and garlic by roughly chopping.
Add in the mushrooms and cook for another 2 minutes. Turn down the heat, toss in the garlic and cook until aromatic.
Meanwhile, in a saucepan, begin cooking the pasta and sprinkle in a little sea salt to the water.
Pit the olives and slice a knife lengthwise through the batch a few times for a chunky chopped look.
Heat them in the sauté pan for a few minutes.
Top with the tomato sauce and tomato paste. Stir until hot.
Drain the pasta, adding 1/4-1/2 cup of the starchy water to the sauce. The starch will thicken it. Continue stirring to it from splattering and sputtering all over the oven-top. Pour in the wine, stirring for another minute or so. Mix in the drained pasta and top with a few capers.
See my previous Garlic Bread recipe for the remaining ingredients.
Rigatoni holds little chunks of mushroom and olives inside its short tube whilst squishing out warm tomato sauce onto your taste buds with each bite. The big globs of mushrooms and olives created a thickness and texture to the sauce, segregating it from bland store-bought Ragu. Even though there is no meat in the sauce, the mushrooms create a smooth, unseasoned meat consistency and flavoring to the meal. The olives, kalamata ones in particular, add in the salty twang (like the capers) with a meaty heartiness. Paired with sweet, yet tart, acidic tomatoes, you end up with a well-rounded palate for dinner. Don’t forget to add in a glass of wine and garlic bread.