Pappardelle Alla Casa Mia
This is my own simple recipe, therefore “Pappardelle at my House”
250g of Pappardelle
10 Cherry Tomatoes
5 Garlic Cloves
125g Exotic Mushrooms
1 Handfuls of Baby Spinach
2 Tbsp Virgin Olive Oil
1/2 Tsp of Chilli Flakes
These are rather like broad tagliatelle and I prepared the dish like this…
Roast about 10 cherry tomatoes cut in half, in olive oil with 5 garlic cloves and a sprinkle of dried chilli for twenty minutes. Halfway through the roasting, add some small whole mushrooms. I used oyster, buna-shimeji and shiro-shimeji varieties. Meanwhile bring some water to the boil, add salt and the pappardelle. After 5 minutes, add a handful of baby spinach leaves and cook for a further 6 minutes.
Serve the pasta with the roasted, tomatoes, garlic and mushrooms.
Total preparation and cooking time 25 minutes.
The lighting was overcast daylight (the best diffuser) through my kitchen window.
N.B. This image is now for sale as laminated kitchen art!
Camera: Nikon D200
Lens: 12-24mm f4
Focal Length: 20mm
Exposure: 1/125 sec at f /4
Post Processing: Photoshop CS3
© 2008 John Hooton Photography