"Bucatini is one of my favorite pastas. Think of really thick spaghetti, with a difference. Bucatini has a tiny hole in the middle, which lets the pasta relax and breathe, soaking up delicious sauce. This is an easy and affordable weeknight pasta dish. Fried Garlic Bucatini with Spinach and Mushrooms."
Fried Garlic Bucatini with Spinach and Mushrooms
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 10 ounces dried bucatini pasta
- 1 tablespoon olive oil
- 7 ounces shiitake mushrooms
- 1/2 teaspoon salt and black pepper
- 6 cloves garlic, smashed
- 1/2 teaspoon dried red pepper flakes
- 1 teaspoon dried Mexican oregano
- 1/3 cup white wine
- 4 tablepoons butter
- 2 cups chopped spinach
- 2 tablepoons Vietnamese fried garlic
- 1 cup grated Asiago cheese
Method
Step 1
Heat a large pot of water to the boil. Add a tablespoon of salt and cook the bucatini for 13-15 minutes until soft. Bucatini is best fully cooked and not al dente.
Step 2
Drain the bucatini. In a large skillet over medium-high heat, add the olive oil then the sliced mushrooms. Season with salt and pepper, and add the garlic, red pepper flakes and dried oregano. Cook the mushrooms until they are browned and soft, about 4 minutes.
Step 3
Pour in the white wine and deglaze the skillet, stirring to blend the pan juices with the wine. Stir in the butter and continue to cook until the sauce thickens a little and is blended.
Step 4
Add the spinach and the drained bucatini and continue to cook and toss to combine the pasta with the mushrooms, spinach and sauce. Cook until the spinach is wilted, about 1 minute. Serve the pasta in bowls and garnish with the grated Asiago cheese.