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The Cookbook Store > Recipes > Roasted Pepper and Chantarelle Mushroom Pasta  |
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Roasted Pepper and Chantarelle Mushroom Pasta
Preheat the oven to 325F. Separate the head of garlic into individual cloves. Skin them and cut the hard bits on the ends. (It's okay if the cloves get crushed while you peel the skin off them). Toss with 1 1/2 teaspoons of the olive oil to coat lightly. Roast in a small covered baking dish for 30 - 40 minutes, or until lightly browned and very soft. Toss them once or twice while they are cooking. Bring at least 4 quarts (4L) salted water to a vigorous boil. Add the pasta and stir immediately and often until the water returns to a boil. Cook until the pasta is al dente (slightly resistant to the bite), then drain it quickly in a ready colander. Shake out the water completely. Run under cold water until the heat is completely dissipated and the pasta is cold to the touch. Toss with 1 1/2 teaspoons of the olive oil and set aside. While the pasta and garlic are cooking, prepare the peppers. Make sure the kitchen is well ventilated before heating a cast-iron skillet to medium-hot. Slice the peppers in half, remove the seeds and ribs, and flatten them out. Cut the larger bell peppers into quarters. Cook the peppers, slim side down, until moderately blackened and soft. While cooking, add a few drops of olive oil and turn several times with tongs. Set aside. When cool, coarsely chop by hand or in a food processor. When the garlic is done, remove it to a plate and raise the oven temperature to broil. Set a rack 5 - 6 inches from the heat. Lay out the tomatoes on a baking sheet and broil, turning them with tongs until they are lightly blackened and softened, with skins split and peeling off, 7 - 10 minutes. As soon as they are cool enough to handle, peel off the skins, coarsely chop the tomatoes, and set them aside in a bowl along with their juices. In the skillet, cook the onion in the remaining 1 tablespoon of the oil over medium heat until softened and lightly browned, about 5 minutes. Add the roasted garlic and cook for another minute, lightly mashing down a few of the garlic cloves. Add the mushrooms and cook until tender, about 5 minutes. Add the tomatoes with their juices. Cook over medium-low heat, stirring occasionally, until the tomatoes and garlic break down and the sauce begins to thicken. Add 3 - 4 tablespoons of the roasted peppers and the cooked pasta to the tomato sauce. Toss until the pasta is heated through and completely coated with sauce. Season with salt and pepper to taste. Splash with the vinegar and serve immediately. Toss with additional extra virgin olive oil, if desired. |
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