Recipe: Tasty Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil

  • 3 min read
  • Jun 13, 2020

Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil. A wonderfully tangy, fresh and flavourful spaghetti Aglio e Olio for a quick and comforting meal. Spaghetti Aglio e olio with cherry tomatoes is one such dish. We love this simple recipe, with Olive oil being the star ingredient.

Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil Home » Pasta » "Spaghetti Aglio, Olio e Peperoncino" with Roasted Cherry Tomatoes "Spaghetti Aglio, Olio e Peperoncino" with Roasted Cherry Tomatoes. This delicious and nutty spaghetti Aglio e Olio with blistered cherry tomatoes, basil, and toasted walnuts is a treasure trove of flavor. It is a recipe I make so very often, especially on days when I have zero energy or willingness to make something elaborate. You can have Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil

  1. Prepare 250 grams of spaghetti.
  2. You need 200 grams of Mushrooms.
  3. It’s 100 grams of cherry tomatoes.
  4. It’s 2-3 pods of garlic finely chopped.
  5. You need 1 tbsp of butter.
  6. It’s 1/4 cup of Italian basil leaves, roughly cut.
  7. It’s 3 tbsp of extra virgin olive oil.
  8. You need 1 tsp of chilli flakes.
  9. You need 1 tsp of pizza seasoning.
  10. Prepare 1 tsp of Black pepper powder.
  11. You need as per taste of salt.
  12. Prepare 1 tbsp of grated Parmesan cheese for garnish.

This is my take on the classic Aglio e Olio pasta of Italy. Now add the chili flakes and cherry tomatoes and cook until the tomatoes start to soften slightly and blister but stay intact. Then remove the pan from the heat and add the baby spinach to the pan and cover with a lid over. Now add the pasta, parsley and half the parmesan to the tomato mix in the pan.

Spaghetti Aglio e Olio With Mushrooms, Cherry Tomatoes & Basil step by step

  1. Heat two liters water in a wide-mouthed pot. Let it come to a boil. Once the water starts boiling, add a handful of salt and mix. The reason why we need to add the salt is so that we can season the spaghetti as it cooks in the water. Cook the spaghetti till al dente by following the package instructions. Drain and set aside..
  2. Heat olive oil and butter in a pan. Add the cherry tomatoes to the oil and saute for just about thirty seconds in low heat, till they just start to blister. Now remove the tomatoes in a bowl and keep aside..
  3. In a same pan, add oil, keep the heat at low and add the garlic, slow cook the garlic in the lowest heat possible, till it releases all its juices into the oil and does not burn. Further add mushrooms and saute it for 2-3mins. Add the chili flakes and pizza seasoning to the oil and let it cook with the garlic and mushrooms for about three to five seconds..
  4. Season the sauce with salt and black pepper as per your preference. I usually add about one tablespoon. Add the cooked and hot spaghetti to this and season. Finish off with a splash of some salty pasta water. Toss with a pair of tongs till it all comes together. Keep the heat at low at all times..
  5. Now add some fresh basil leaves and tomatoes, and saute it for 2-3mins..
  6. Turn off the gas, and garnish it with a generous grating of Parmesan cheese and serve hot!.

Gently toss to distribute then set aside. Start the pasta in a large pot of boiling water and cook to package directions for al dente. Remember to salt the pasta water. While the spaghetti cooks heat the olive oil in a large, deep skillet over medium heat. When the olive oil is hot, but not too hot, add the tomatoes, garlic, salt, black pepper, and crushed red pepper (if using).