Thursday, January 18, 2018

1-17-18   POET’S PASTA

Our delightful dinner guest tonight was poet/writer Ahron Taub from Washington DC, and current artist in residence at AIR studio in Lowertown.

1.     Gemelli pasta
2.     White mushrooms
3.     Artichoke hearts
4.     Sundried tomatoes- coarsely chopped
5.     Leeks
6.     Garlic
7.     Olive oil
8.     Aurgula
9.     Dried basil
10. Sweet Vermouth


Cook the Leek and garlic in olive oil until soft. Add the mushrooms and cook over high heat, stirring often, until the mushrooms start to brown. Lower the heat, add the wine, basil, tomatoes, and artichoke hearts and continue cooking over low-moderate heat. When the pasta is done, add it to the pan and mix well, then add the arugula and allow it to wilt from the heat before serving.  Top with your favorite grating cheese.

No comments: