For the last several weeks we’ve strayed from our usual Italian inspired flavors but we’re back at it with today’s featured recipe! Our MEDITERRANEAN SPAGHETTI has the glorious flavors of the south coast. Green olives, capers, garlic, basil, tomatoes, and olive oil. We’ve added a touch of heat with dried pepper flakes and a “meaty” element with sliced button white mushrooms. Nutritional yeast makes an appearance to give a nod of parmesan to this spaghetti dish. Make this meal and picture yourself enjoying every bite underneath the shade of a lemon tree with the ocean of deep sky blue in your eyesight. Oh, such a tranquille thought. This recipe makes two servings and if you’re not sure how to measure out a serving of spaghetti, I’ve heard already that if you hold the pasta up to a quarter and notice a bunch of noodles equal to the diameter of the coin, you have the recommended serving of 2 ounces. So, let’s hop to it!
- 4 ounces spaghetti pasta
- 2 garlic cloves, chopped
- 8 small green olives, sliced
- 1/2 teaspoon capers
- 4 large button white mushrooms, sliced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried basil
- 8 grape tomatoes, cut in half OR 2 Roma tomatoes, diced
- 1/4 cup reserved pasta water
- 1/2 teaspoon red pepper flakes
- 2 Tablespoons nutritional yeast
- salt and pepper to taste
- fresh basil, for garnish
- Start by cooking your spaghetti according to the package. We like to cook our pasta just shy of the time as most packages recommend. We want the pasta to be as known as al dente!
- When your spaghetti is cooked, reserve 1/4 cup of the pasta water before draining. Set spaghetti aside.
- In the same pan you cooked the pasta, add olive oil, garlic, mushrooms, olives, capers, tomatoes, and dried basil. Saute for 2 minutes. Add the reserved pasta water and then the cooked spaghetti. Fold together to combine. Mix in the nutritional yeast. Salt and pepper to taste.
- Before serving garnish with some fresh basil.