Wednesday, November 17, 2010

Adventures in Domesticity: "Safe in Her Arms Bruschetta Pasta"

For those of you who have experienced my cooking, you know that while I LOVE great cookbooks, that I'm a huge fan of experimentation in the kitchen. Behold, my newest recipe! I've named it for its significance in the moment. Kyle said something to the dog tonight after dinner like, "When Mommy holds us, everything seems better, doesn't it?" So I present to you a very easy Italian-inspired dish, named in honor of my sweet husband's words.

Safe in Her Arms Bruschetta Pasta

(Serves 2-4)

Grape or cherry tomatoes
Fresh basil leaves
Fresh mushrooms (I used portabella but I think another variety would work great, too)
Fresh mozarella (parmesan, asiago, feta, or romano could be substituted)
Garlic (fresh or minced)
White wine (just a splash of whatever bottle you happen to have open)
Olive oil
Butter (margarine or olive oil may be substituted)
Salt
Linguine pasta

Saute mushrooms (I used half a package for the two of us) with a splash of white wine, 1/2 tablespoon of minced garlic, and 1/4 tablespoon of butter until soft.

Chop cooked mushrooms finely.

Slice tomatoes thinly (I like the grape or cherry variety because they make perfectly sized circles).

Chop fresh basil (I used 8-10 leaves) finely.

Chop fresh garlic (or use minced). I'm a fan of the garlic so I probably used more than most people would like. I recommend no more than 2 cloves for the average diner (or 1 tablespoon of minced).

Stir together. Add 2-4 tablespoons of olive oil and salt to taste, mixing thoroughly.
Serve over bed of pasta with sliced mozarella.


Here's the finished product:

2 comments:

Janet Thimell said...

This is just beautiful, Elizabeth.

Emry said...

Mmmm looks absolutely delicious! If you get a slew of comments from me, it's because I'm catching up on all that I've missed!

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