Easy Mediterranean Pasta full of sundried tomatoes, artichokes, and olives. You're going to want seconds.
I call this ‘single girl pasta.’ When I’m alone for dinner, this Mediterranean Pasta is often what I make. I adore vinegary flavors and briny, marinated vegetables, but my husband does not. But that is only half of the reason I make this recipe for myself. The recipe requires a splash of white wine for deglazing the sautéed mushrooms. What a perfect excuse to open a bottle of wine when alone!
I’m not including a recipe for what to do with the leftover wine, but I’m sure you can find something on your own. Or, if you’re really looking for something to do with it other than drink it, you could try my Shrimp Risotto Recipe tomorrow night.
Start with a generous amount of mushrooms, one-half pound. Thinly slice them. Sauté them alone in the pan with only the butter and olive oil. (Is there a more divine scent?!)
We want the mushrooms to wilt and produce their own juices. When they look like this, then (and only then) proceed with the garlic.
One thing to note is that I do not call for salt in this recipe, besides for the pasta water. The ingredients of the pasta: olives, marinated artichoke hearts, sundried tomatoes and lemon zest all lend plenty of salty notes to the dish. I find it doesn’t need any salt. If your taste buds disagree, add a pinch at a time until you’re happy with the flavor.
The next time you’re sans-spouse, remember this pasta. Celebrate your quiet night with wine, good food, and maybe even a good book. We all need moments like that! This Mediterranean pasta is exactly the way to do it, friends.
If you need one more recipe to use up that wine, don’t miss Julia’s Spinach Salad Recipe with white wine vinaigrette.