Bucatini Pasta with Garlic Butter

Italian
Main Dishes
Pasta
PREP TIME:
30 minutes

SERVES:

4

TOTAL COOKING TIME:

45 minutes
Image
INGREDIENTS
  • 8 oz bucatini pasta noodles
  • 1 tbsp extra virgin olive oil
  • 6 oz shiitake mushroom, sliced
  • 1/8 Merlot salt
  • 1/8 black pepper
  • 10 cloves fresh garlic, diced
  • 1/8 tsp red pepper flakes
  • ¼ cup white wine (Pinot Grigio)
  • 6 tbsp unsalted butter
  • 2 tbsp flat-leaf parsley, chopped
  • 2 cups baby spinach leaves
  • 1 cup grated Romano cheese
  • 1/2 cup Panko Breadcrumbs
  • ½ cup sweet onions, chopped

DIRECTIONS

  1. 1.
    Prepare roasted breadcrums. Heat olive oil in small sauce pan over medium heat. Add breadcrums, Merlot salt, black pepper, minced garlic. Stir to combine and cook for 2-3 minutes. Careful not to burn breadcrumbs. Set aside.
  2. 2.
    Cook bucatini pasta according to package instructions or until al dente per instructions. Add olive oil and 1 tbsp chopped parsley. Mix well and keep warm in a large bowl.
  3. 3.
    Using a large non-stick pan, bring 2 tbsp olive oil to hot over medium heat. Add garlic, shiitakes mushrooms, sweet onion, Merlot salt, black pepper. Saute for 1-2 minutes until golden brown. Spoon into a bowl and keep warm.
  4. 4.
    Using same saucepan, add ¼ cup olive oil over medium heat. Add garlic and cook until golden brown. Add red pepper flakes, white wine, butter. Season with Merlot salt and black pepper. Lower heat to simmer.
  5. 5.
    Add the sauteed shiitake mushroom from Step 3, baby spinach leaves, chopped parsley and cooked bucatini noodles. Toss gently to mix everything. Add Romano cheese and continue to toss gently.
  6. 6.
    Serve in bowls. Add extra Romano cheese with toasted olive oil breadcrumbs as desired.
Roasted Breadcrums
INGREDIENTS
  • 1 tbsp extra virgin olive oil
  • 1/2 cup Panko Breadcrumbs
  • Pinch Merlot salt
  • 1/8 tsp black pepper
  • 1 tsp dry garlic, minced

DIRECTIONS

  1. 1.
    Prepare roasted breadcrums per Step 1 above.