Wide Noodles with Mixed Mushroom Sauce (Pappardelle con la Salsa di Funghi Misti)
Recipe type: Pasta
Serves: 6
  • 1/3 Cup extra-virgin olive oil
  • 3 cloves garlic; minced
  • 12 ounces assorted mushrooms; stemmed, sliced thin (porcini, Portobello, oyster, shiitake)
  • 3 pounds fresh tomatoes; skinned, seeded, and chopped
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1/2 Cup minced fresh mint
  • 1/2 pound pappardelle (store-bought or homemade)
  1. Heat 1 tablespoon of the olive oil in a saute pan and cook the garlic until it is soft but not browned. Add the mushrooms along with the remaining olive oil and cook until they soften and render their juices. Stir in the tomatoes, salt and pepper and cook the sauce covered over low heat for 2 to 3 minutes. Stir in the mint and cook 1 minute longer. Turn off the heat and keep the sauce covered while the pappardelle cook.
  2. Cook the pappardelle according to the directions. Reserve 1/4 cup of the cooking water and add it to the sauce. Transfer the pappardelle to a bowl, stir in the sauce and serve piping hot.
  3. Note: Adding herbs when a dish is almost cooked preserves more of its essential oil than adding them at the beginning, since too much cooking will destroy the taste.
This recipe yields 4 to 6 servings.

Comments: Wild mint is the distinguishing flavor in this mushroom sauce for pappardelle, the wide noodle so popular in Tuscany. Teamed with an orchestra of assorted mushrooms, porcini, portobello, shitake, and oyster, it is easy to make and elegant enough for company. Traditionally this dish is served senza formaggio, without cheese.

Source: Ciao Italia at ciaoitalia.com

Per Serving (excluding unknown items): 292 Calories; 13g Fat (39.9% calories from fat); 7g Protein; 38g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 2 1/2 Fat.

NOTES : Recipe from "Ciao Italia In Tuscany" by Mary A. Esposito, (St. Martin's Press, 2003)
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