Spaghetti with Mushrooms and Capers

Pasta and Pizza | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Source: J. Smith 'Vegetarian Cuisine for Foodies'

Ingredients

Tomatoes - 2 lbs
Onion - 2 heads
Garlic - 2 cloves
Meyer Lemon Juice - 2 tablespoons
Pickled Chanterelles - 3.5 oz
Celery stalk - 2 stalks
Olive Oil - 3 tablespoons
Orange Bell Peppers - 2 pieces
Ocean salt - to taste
Olives stuffed with lemon - 0.3 oz
Dill - 2 stalks
Parsley - 2 stalks
Ground Black Pepper - to taste
Pickled capers - 4 tablespoons
Oregano - 1 teaspoon
Cayenne Pepper - to taste
Durum wheat - 14.1 oz
Grated Pecorino Pepato Cheese - 5.3 oz

Step by Step guide

Step 1

Remove the stems from the tomatoes. Blanch the tomatoes, peel them, cut them in half, and remove the seeds. Dice the flesh into small cubes. Finely chop the onion and garlic. Wash the mushrooms, clean them, slice them thinly, and drizzle with lemon juice. Wash the celery and chop it very finely. Wash the bell pepper, cut it in half, clean the inside, and slice it into thin strips.

Step 2

Pour olive oil into a pot, heat it over low to medium heat, add the onion and garlic, and sauté until golden brown. Add the mushrooms and fry for 5 minutes. Stir in the celery and bell pepper, and sauté for 2 minutes. Then add the tomatoes and simmer for 15 minutes over low heat.

Step 3

Put salted water on to boil for the spaghetti. Remove the pits from the olives and slice them into thin strips. Wash the herbs and chop them finely. Add the olives and capers to the tomato sauce. Season with salt, pepper, oregano, cayenne pepper, and chopped herbs.