Linguine Pietro (v) Recipe

Time30m

Serves4

Pasta, mushrooms, sun-dried tomatoes, garlic, capers, olive oil, white wine, parmesan cheese.

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Ingredients

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1
Boil the Linguine
In a large pot, bring salted water to a boil. Add 12 oz of linguine and cook according to package instructions until al dente, usually about 8-10 minutes.
2
Drain and Set Aside
Once cooked, drain the linguine but reserve 1 cup of the pasta water. Set the linguine aside.

3
Sauté the Vegetables
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant.
4
Add Mushrooms and Sun-dried Tomatoes
Stir in 8 oz of sliced mushrooms and 1 cup of chopped sun-dried tomatoes. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender.
5
Deglaze with White Wine
Pour in 1 cup of white wine, scraping up any browned bits from the bottom of the skillet. Allow the mixture to simmer for 5 minutes until the wine reduces slightly.
6
Incorporate Capers
Add 2 tablespoons of rinsed capers to the skillet and stir to combine.

7
Mix Pasta with Sauce
Add the drained linguine to the skillet, tossing to combine with the sauce. If the mixture seems dry, gradually add reserved pasta water until you reach your desired consistency.
8
Add Parmesan Cheese
Stir in 1 cup of grated Parmesan cheese, mixing well until the cheese is melted and the dish is creamy.
9
Serve
Taste and adjust seasoning as needed. Serve hot, garnished with additional Parmesan cheese if desired.