Ingredients:
1 clove of diced garlic
3 pinches of La Spaghettata
2 TBSP of Olive oil
10 oz. Shitake mushrooms
½ can plum tomatoes (chopped)
Arugula for garnish(approx. 1 cup)
Chopped fresh parsley for garnish(approx. 1/2 cup)
Parmeggiano Reggiano cheese
2 Tbsp Extra virgin olive oil
1 Bag of Orecchiette


Directions:


Heat the water for pasta.

Heat a 10” skillet and add 1 tablespoon of olive oil, diced garlic, and La Spaghettata. Cook for 3 minutes. Add the Shiitake mushrooms. Cook the mushrooms for 8 minutes or until wilted. Remove from skillet and set aside.

Heat 1 tablespoon of olive oil in the skillet. Add garlic and La Spaghettata to the pan. Cook for 3 minutes. Add chopped plum tomatoes. Season with salt.

Bring the pasta water to a boil. Add salt. Add the Orecchiette.

A few minutes before the pasta is cooked, add the Shiitake mushrooms to the tomato sauce. If the sauce reduces or thickens too much, add some water from the pasta pot.

Drain the pasta and toss it in the skillet with the tomato sauce and mushrooms.

Plate the pasta and garnish with chopped fresh parsley, arugula, extra virgin olive oil, and shaved Parmeggiano Reggiano cheese.

Buon Appetito!