Google: “Spaghetti (Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Usually, the pasta is white because refined flour is used, but whole wheat flour may be added.”

Google: “Broccolini, Aspabroc, baby broccoli or tenderstem broccoli, is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a hybrid of broccoli and gai lan (which is sometimes referred to as “Chinese kale” or “Chinese broccoli”), both cultivar groups of Brassica oleracea. The entire vegetable (leaves, young stems, unopened flower shoots, and flowers) is edible. Its flavour is sweet, with notes of both broccoli and asparagus, although it is not closely related to the latter.”

Google: “A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. Toadstool generally denotes one poisonous to humans. The standard for the name “mushroom” is the cultivated white button mushroom, Agaricus bisporus; hence, the word “mushroom” is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. “Mushroom” also describes a variety of other gilled fungi, with or without stems; therefore, the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic spores which help the fungus spread across the ground or its occupant surface.”

Decided to have spaghetti rather than vermicelli noodle soup as today the temperature is extremely hot and I don’t feel like going out. Luckily, I have dried spaghetti, broccolini, mushrooms, cherry tomatoes, tomato paste, and mushroom stock. My lunch and dinner are comforting, healthy, and delicious. Let’s cook and stay indoors!!!

Ingredients

250-280 g bought dry spaghetti
1 1/2 bunch of broccolini, cut to bite size
2-3 small anchovy, smashed
2 Tbs minced garlic
2-4 Tbs tomato paste
2 Tsp dried oregano
400 g canned crushed tomatoes
1 punnet cherry tomatoes, 250 g, cut into bite size
1 punnet sliced mushroom, 250g
50 g butter
400 ml passata
1/2 c red wine
1 c mushroom stock
oil
salt
black pepper
chili flakes

Method

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Meantime, heat 2 Tbs oil in a large pan over medium heat. Add garlic, oregano, and 1/2 Tsp salt; cook, stirring occasionally, until garlic is lightly browned, 1-2 minutes. Stir in anchovy and cook for about 30 seconds.  

Stir in 1/2 c red wine and cook until nearly evaporated, about 2 minutes. Add 1 c mushroom stock and cook until reduce by at least half, about 6 minutes. Stir in broccolini, crushed tomatoes, tomato paste, and passata, bring to a simmer, and cook until slightly thickened, about 10 minutes. Then add in mushrooms, cherry tomatoes and continue to cook a further 5 minutes.

Add the drained pasta, and half a cup of pasta water to the sauce pan. If too much liquid you don’t have to add 1 c of pasta water. Stir well, then mix in the butter until smooth and season with salt and pepper to taste. Serve immediately with chili flakes.

Note: If you are making a big batch of red wine sauce than double ingredients: oil, garlic, oregano, red wine, 2 canned crushed tomatoes. If you like you can use onion about 1/2 c grated, 2 Tbs chopped basil and honey 1 Tbs. You can store red wine sauce in an airtight container in the refrigerator for up to 5 days. Store in resealable zipper-lock bags in the freezer for up to 4 months. 

https://helenscchin.com/2024/11/21/broccolini-mushroom-spaghetti/

#helenscchinrecipes
#pastaloves
#mainmeals
#cookingforthefun
#foodiesplus