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4.80 from 5 votes

Chanterelle Bucatini

Adapted from Dominica Marchetti
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Entree
Cuisine: Italian
Servings: 8 servings
Author: Greg Henry

Ingredients

  • ½ cup extra virgin olive oil
  • 2 cloves garlic peeled & minced
  • 16 ounce fresh chanterelle mushrooms trimmed and sliced lengthwise
  • 1 teaspoon minced fresh rosemary leaves
  • 1 cup tomato purée see note
  • 1 teaspoon sea salt plus more for pasta water
  • 1 pinch freshly cracked black pepper
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 pound dried durum wheat semolina bucatini
  • ¼ cup freshly grated pecorino Romano cheese plus more for or serving

Instructions

  • Place the extra-virgin olive oil and garlic in a large sauté pan set over medium-low heat. Cook, stirring occasionally until fragrant but not browned; about 3 minutes. Stir in mushrooms and rosemary. Raise the heat to medium-high and cook the mushrooms without turning until they are browned on the underside; about 2 minutes. Toss the mushroom to turn and continue to cook, tossing or stirring occasionally until golden brown; about 12 minutes more.
  • Stir in tomato puree and reduce heat once again to medium-low. Add 1 teaspoon salt and a pinch of pepper; stir in parsley. Turn off heat and cover the pan to keep the sauce warm.
  • Meanwhile, bring a large pot of salted water to a rolling boil. Add dried pasta, stirring to separate the noodles. Cook according to the manufacturer’s instructions until al dente; about 7 minutes. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water. Do not rinse.
  • Transfer pasta to the pan with the sauce. Stir in as much of the cooking water as necessary to just loosen the sauce and get the pasta coated. Transfer to a warmed shallow serving bowl or platter; sprinkle with ¼ cup cheese. Serve immediately with additional cheese on the side.

Notes

Homemade tomato purée is easy to make. For 1 cup, briefly dip 6 big tomatoes in boiling water; peel, halve, seed and roughly chop. Whirl in a blender until smooth. [Here's an alternate method.]

Nutrition

Calories: 364kcal | Carbohydrates: 49g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 347mg | Potassium: 552mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 4.4mg | Calcium: 72mg | Iron: 4.7mg