Orecchiette with Mushrooms, Arugula, Tomatoes, & Brie
2 cups orecchiette (those are small pasta shells, in case you didn't know! :)), about 1/2 lb
2 tablespoons olive oil
6 oz. portobello mushrooms (Baby Bellas are fine too), thinly sliced
2 large garlic cloves, minced
3/4 lb plum tomatoes, chopped
1/2 cup white wine (or stock, if you don't cook with wine)
1 bunch arugula, stems trimmed
1/4 lb Brie, rind trimmed, cheese cut into 1/2" pieces
Cook pasta in boiling, salted water until tender. Drain, reserving 1/2 cup liquid. Meanwhile, heat oil in heavy skillet. Add mushrooms and garlic and saute about 5 minutes. Add tomatoes and cook for 2 more minutes. Add wine; bring sauce to a boil. Reduce heat and simmer about 5 minutes more. Add arugula, cheese, and pasta to sauce. Toss until arugula wilts, cheese begins to melt, and pasta is heated through, adding reserved liquid by tablespoonful if mixture seems dry. Season with salt and pepper.
Serves 4 (these are moderate servings, not gigantic platters... perfect with bread and a salad!)
My apologies for the lack of photos! I'll add them just as soon as I make this dish again. In the meantime, you may want to pop back over to my Shrimp Rotini post which now has photos with it!
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