Strascinati

Kaitlin and I were nervous about cooking the beautiful strascinati pasta from the North End. (Although the entire label was in Italian, we examined the package multiple times and decided that “strascinati” was the official name for the pasta.) I was concerned that any tinkering from our non-Italian hands would transform the elegant, smooth dry pasta into a mushy, overcooked mess. I am glad to report, however, that our strascinati cooking adventure went quite well.

Yesterday, around four in the afternoon, Kaitlin and I dashed off to the supermarket. We bought garlic, shallots, and mushrooms for the pasta, tomatoes, mozzarella and basil for a caprese salad and green beans to sauté. Everything was going as planned, until we realized that not only did we not have plates to eat on, but we also did not own a pot in which to boil water. Groceries in hand, we trekked to Target to buy a pot, two plates and a colander. At Target we couldn’t bring ourselves to buy the plastic reusable plates. Instead, we opted for square porcelain plates. Kaitlin feels very strongly about the presentation of food and I am sick of eating off the durable plastic dining hall dinnerware.

Back in our dorm, we squeezed into the kitchen and got to work. Kaitlin chopped tomatoes and trimmed the green beans, while I sautéed the oyster and baby bella mushrooms. The pasta sauce, though improvised, was delicious. The sweetness of the shallots balanced out the earthy flavors of the mushrooms and created a delicate coating for the chewy, substantial pasta.

The smell of the food created quite a stir on our floor; everyone wanted a taste. We happily dished out plates of pasta, salad and beans to anyone who curiously popped their head into the kitchen. Everyone seemed to enjoy the study break, and after the last of the pasta was gone, and the kitchen was cleaned up, we all joined together to light the mini Christmas tree in our hallway.

Pasta with Shallots and Mushrooms

1 package pasta (any type)
6-7 shallots (thinly sliced)
2 packages of mushrooms (any type or combination- thickly sliced)
2 cloves garlic (finely chopped)
Olive oil
Butter
Salt and pepper to taste

Bring pasta water to boil (remember to salt the water). Add the pasta.

While the pasta is cooking, saute the shallots in a large frying pan in plenty of olive oil. When they begin to wilt, add the garlic and continue cooking. After a minute or so (don’t let the garlic brown), add the mushrooms and sauté until they are tender and cooked through. Add salt and pepper to taste.

When the pasta is cooked, but still a little firm to the bite, drain the pasta and add it (along with a little bit of the pasta water) to the frying pan with the mushrooms. Add a pat or two of butter and sauté for a minute or so. Transfer pasta to serving plates and top with freshly grated Parmigiano Reggiano.