National Pasta Month is big news this year. Michael Chiarella, Martha Stewart and others getting lots of press and attention. But wait a minute. I’ve dedicated more than half of my life to pasta, so decided that I better celebrate this month in a more formal and public way. It is kind of a test. People are always asking me whether I still eat pasta after 28 years in the business or whether I ever get tired of pasta. I always respond with an emphatic, “absolutely not, I love pasta, I will always love pasta, and I will never tire of eating pasta.”
Beginning today, I will “eat my words”. I will be preparing Al Dente® Pasta every day for the rest of the month. And, I will be eating pasta every day for the rest of the month. And, I will be sharing the recipe every day for the rest of the month. Every single day! On the Al Dente® Pasta Facebook.
Sometimes I will be feeding only myself, others times I may feed 2, 3, 4, 5, 6, 7, or 8 people. It will depend on the occasion. Sometimes I will have planned out the recipe and other times I will be creating from what is in my fridge. Rest assured, however, that the recipes will always be super simple, super delicious and super quick. That’s the way Al Dente® Pasta always is!
By the way…….pretty pasta please join me in celebrating National Pasta Month, too. Make a dish, snap a picture and share the recipe with others on the Al Dente® Pasta Facebook. If you include a bag of pasta in the photo, you get extra points and have a better chance of eventually landing in pasta heaven.
Egg Linguine with Mushrooms, Sundried Tomatoes and Walnuts
serves 3 adults, generously
1/2 bag (6 oz.) Al Dente® Egg Linguine
2 Tbsp. olive oil
10 oz. mushrooms, sliced
1/4 cup slivered sundried tomatoes, in oil
1/2 cup heavy cream
1/3 cup toasted walnuts
1/3 cup grated Parmesan
fresh basil or parsley
salt and pepper to taste
Bring a large pot of salted water to a boil. In the meantime, saute the mushrooms in the 2 Tbsp. olive oil until softened. Add cream. Bring to a gentle boil then reduce heat. Add sundried tomatoes. Turn off heat while you cook your pasta for just 3 minutes. Drain. Toss pasta in skillet with sauce, adding Parmesan, walnuts and fresh basil or parsley. Salt and pepper to taste.