My father visited recently and brought us bags of dried pasta he had bought at Claudio’s at 924 South 9th in Philadelphia, and it’s fantastic. I used one of the bags for this meal; in the past, I’ve used regular store-bought penne, and it was delicious, but if you can get your hands on amazing Italian pasta, do it as it really elevates this simple dish. More broccoli rabe from my CSA (hurray!);
this time I just sauteed a couple chopped garlic cloves in some olive oil until fragrant,
then added the broccoli rabe (any tough stems removed, washed) and cooked, tossing in the garlic and oil occasionally,
until it wilted, then seasoned it with Maldon sea salt. The original pasta recipe, from Gourmet magazine, calls for 1 TBS of fresh chopped marjoram or oregano, and tonight I had neither, and it was still, well, you know! Serves 4.
- 1 1/4 lbs portabella mushrooms (6 – 7)
- 3 TBS neutral vegetable oil
- 1 lb. short pasta
- 1 cup freshly grated Pecorino Romano
- 1/4 cup extra-virgin olive oil
- salt and pepper
Prepare your grill.
Slice stems off mushrooms and, using a spoon, gently scrape off the mushrooms’ gills. Brush both sides of mushrooms with vegetable oil and season with salt and pepper.
Grill for 5 minutes on the first side, or until grill marks begin to appear, then flip and cook 2 – 3 minutes on the other side.
Remove from grill and when cool enough to handle, cut each mushroom in half, then into slices. Meanwhile, cook pasta in boiling salted water until al dente, reserving 3 TBS cooking water before draining.
Toss together drained pasta, reserved cooking water, extra-virgin olive oil, mushrooms, cheese and lots of freshly ground black pepper.