Orecchiette with Mushrooms, Arugula, Tomatoes, and Brie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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At Woodside in West Los Angeles, owner Noel Ampel and executive chef Nigel Faulkner both believe in taking the freshest ingredients and combining them in simple, yet highly sophisticated ways. This pasta is a fine example of that philosophy. A basket of crusty warm rolls and a salad of mixed baby greens with a Sherry vinaigrette are great accompaniments. End with coffee gelato and chocolate-dipped biscotti. Can be prepared in 45 minutes or less. Ingredients:
2 cups orecchiette or small pasta shells (about 1/2 pound) |
2 tablespoons olive oil (preferably extra-virgin) |
6 ounces portobello mushrooms, thinly sliced |
2 large garlic cloves, minced |
3/4 pound plum tomatoes, chopped |
1/2 cup dry white wine |
2 bunches arugula, stems trimmed |
1/4 pound brie, rind trimmed, cheese cut into 1/2-inch pieces |
Directions:
1. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid.
2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.
3. Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.
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