I cooked this pasta in memory of Antonio Carluccio, who sadly passed away last week. He was one of the most inspirational chefs of all time and I admired his cooking greatly. His passion for food was intense and I am very grateful for all of his work. I have learnt a lot from him! Antonio was famous for his love of mushrooms and insisted that pappardelle was the best pasta to go with a delicious mushroom sauce. Although it is very much inspired by Antonio’s cooking style, I have put my own twist on it. I love the freshness of the lemon, thyme and tomato.
- Extra Virgin Olive Oil
- 200g Mushrooms, torn
- 2 cloves of Garlic, roughly chopped
- 1 Red Chilli, roughly chopped
- 1 Lemon
- 1 Jubilee Tomato, deseeded and roughly chopped
- Pecorino Romano (or Parmesan)
- 125g Parppadelle (or any long pasta)
- Heat a decent amount of olive oil in a frying pan. Roughly tear up the mushrooms and fry on a low/medium for 10 minutes or so, until beginning to soften. Season with salt and pepper. The mushrooms will release a lot of water, so let this evaporate and go back into frying mode.
- Add the thyme, garlic and chilli and fry for another 5 minutes. Add a drop of pasta water if it begins to dry out too much.
- Boil the pasta in salted water, according to packet instructions. Boil for a couple of minutes less than instructed – you want it al dente.
- Use tongs to drag the pasta into the mushrooms. Stir in the tomato, parmesan and lemon juice. Add more pasta water if you need to – you want it shiny and silky. Serve and enjoy!